Poached flounder with mussels and wild garlic

Peter Weeden chooses flounder for his interesting fish course, matching the delicate fillets with mussels luxuriously cooked in clotted cream and booze
Poached flounder with mussels and wild garlic
  • Rating:
  • Serves: 4 as a main course, or 8 as a starter
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 4 fresh flounder
  • glass of cider or white wine
  • 1 kg mussels
  • 1 onion
  • 1 clove garlic
  • 1 tbsp clotted cream
  • wild garlic, leaves, chopped

To serve

  • crusty bread


1. Fillet the flounders and roll each one up tightly, securing with a cocktail stick. Ina heavy-bottomed pan, sweat the onion and garlic then add the mussels and glass of preferred booze.

2. When all the mussels are open, drain the liquor into a smaller pan and add the clotted cream (at this point you can pick the mussels out of their shells if you like).

3. Gently poach the flounder parcels in the liquor pan for about 3 minutes until just cooked. Arrange the mussels in the bottom of the bowl and place the fillet of fish on top, making sure you remove the cocktail stick.

4. Add the garlic leaves to the poaching liquid, bring to the boil and pour over the fish and mussels. Serve with crusty bread and butter.

Peter Weeden is the Head Chef at Paternoster Chop House. The restaurant is passionate about sourcing the very best ingredients from independent local suppliers, from foraged seasonal leaves and herbs to ethically reared rare-breed meats and sustainably caught fish. Peter is a keen supporter of Sustainable Fish City and has for many years championed the support of sustainable fishing communities also dedicating time to the Good Catch initiative www.goodcatch.org.uk.

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