this flat one eyed deep sea fish is not the most popular of the flatfish family but still has great taste. They tend to be smaller in size but try to get one that weighs about 500 grams. This recipe suits the fish perfectly and is a twist on a classic where a compound butter is slid under the flesh and baked in the oven.
Cafe De Paris Butter
100g unsalted butter
1tspn medium curry powder
1 egg yolk
1 tspn of both chopped gherkin and capers
1 tspn chopped coriander
1/2 banana shallot, finely chopped
Splash of olive oil.
Heat a small saucepan and add the olive oil and shallot, sweat until translucent and transfer to a food processor add the remaining ingredients and blitz on pulse. Remove and transfer to a sheet of cling film then roll into a sausage shape then chill for at least 2 hours.
To prepare your Witch trim the tail and skirt with some sharp scissors but leave the head on. With a sharp knife make an incision down the lateral line, slide your knife either side of the spine making pockets in either side. With your scissors clip the spine in 3 parts ensuring it is broken but not splitting the flesh underneath.
Take the butter from the fridge and cut some slices, placing at least 2 in each side.
Preheat your oven to 200oC, grease a baking sheet and lay the fish on top, gently oil the top skin and place in the oven, it should take no more than 10-12 minutes, remove from the oven and transfer to a plate, slide a fork just underneath the dark skin and roll the fork removing the skin. Enjoy with new season potatoes and a green salad.