Gajamigui is the Romanization of the Korean term for “grilled flatfish.” It’s a simple yet delicious Korean dish where fresh flatfish is seasoned with salt and pepper and then grilled to perfection.
Ingredients:
- 1 flatfish
- 2 large potatoes
- Salt, white pepper, lemon juice
- For the butter sauce:
- 1/4 cup white wine
- 2 tablespoons heavy cream
- 1/2 cup butter
- Onion, parsley, lemon juice, salt, white pepper
- A small amount of vegetables for serving
Instructions:
- Prepare the fish: Cut the flatfish into flat pieces, season with salt, pepper, and lemon juice. For a medium-sized fish, 1/4 of a lemon’s juice is sufficient.
- Prepare the potatoes: Slice potatoes thinly. Heat a frying pan with cooking oil. Place a layer of sliced potatoes in the pan, then place the seasoned fish on top. Cover with another layer of potatoes.
- Cook the fish and potatoes: Cook until the bottom layer of potatoes turns golden brown, then flip the entire stack to cook the other side. For added flavor, add a small amount of butter while cooking. Once both sides are golden brown, transfer the stack to the oven and bake at 170°C for 5 minutes to ensure it’s cooked through.
- Make the butter sauce: In a saucepan, sauté chopped onion in white wine until the wine has reduced by half. Add heavy cream and simmer until reduced. Stir in butter until melted. Season with salt, pepper, and lemon juice. Strain the sauce.
- Finish the sauce: Return the strained sauce to the saucepan and stir in chopped parsley. Bring to a simmer but be careful not to overcook as parsley can lose its flavor.
Tips:
- Choosing the right fish: Opt for a fresh flatfish with bright eyes and firm flesh.
- Balancing flavors: The lemon juice adds a bright, tangy flavor to the dish, while the butter sauce provides richness and complexity.
- Serving suggestions: Serve the grilled flatfish with the butter sauce and a side of steamed vegetables for a complete meal.
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