Two Ways to Cook Flathead

 

 

2 Skinned and boned flat head fillets

150g plain flour

¼ bunch parsley, finely chopped

¼ bunch mint, finely chopped

¼ bunch dill finely chopped

2 pieces of mountain bread

4 butter lettuce leaves

¼ cup of celery leaves

Salt and pepper

 

 

1 carrot, finely diced

2 tomatoes, finely diced

½ red capsicum, finely diced

½ yellow capsicum, finely diced

2 corn cobs, BBQ’d, kernels removed

2 tbsp tartare sauce.

 

 

4 tbsp whole egg mayonnaise

½ the chopped herb mix

Salt and pepper

 

 

Place all ingredients into a bowl and mix thoroughly

 

1 whole skinned flathead

2 cloves of roasted garlic

½ long red chilli, finely diced

1x 5cm knob of fresh ginger, grated

1 shallot, finely diced

Splash of olive oil

 

 

Mix together ½ the chopped herbs with the plain flour and toss in the fillets until thoroughly covered, then place onto a hot BBQ with a splash of oil and cook for 3-5 minutes either side.

 

Toss together all the Salsa ingredients and stir well.

 

Place 2 lettuce leaves and the celery leaves onto each piece of your mountain bread, then place 1 fillet on top, and finish with 2-3 tbsp of salsa, wrap up and serve immediately.

 

 

Mix together the chilli, ginger, shallot and a splash of olive oil until a paste is formed.

Smear the whole flat head with oil, Salt and pepper and place bone side down onto a BBQ plate, then squeeze the roast garlic on top and spread over the surface, then top with the spice mix and press down lightly.

 

Cook with the lid down (or in an oven set to 200^oC,) for about 12-15 minutes.

 

Serve with a few wedges of lemon.