Karengo -flounder-rolls by Jan BiltonThis recipe was created by Jan Bilton, as a match for Dog Point Sauvignon Blanc.

Flounder recipes can be boring. Not this: Jan Bilton added Karengo, wine, and whitebait or crab to the flounder. A delicious combo with colours to match!


Serves 4.

500g flounder fillets or fish suitable for rolling eg sole, dory
2 cloves garlic, crushed
150g whitebait or crab meat
2 tablespoons Karengo fronds or finely chopped nori
50g butter
2 shallots, diced
pinch each: sugar, saffron or turmeric
1 cup Sauvignon blanc
1-2 tablespoons capers, rinsed and dried
freshly ground black pepper to taste


Smear the garlic over the one side of the fillets. Top with the whitebait or crab meat. Sprinkle with a little of the karengo. Roll up firmly. Secure with toothpicks, if required.
Melt the butter in a large frying pan on medium-low heat.
Gently sauté the rolls in the butter, 2-3 minutes each side. Remove from the pan and keep warm.
Add the shallots to the pan. Sauté for 1-2 minutes. Add the sugar, saffron or turmeric and wine. Stir well then strain. Boil rapidly until reduced. Add the capers, pepper and remaining karengo. Spoon over the fish and serve.