Method:

1. Peel the potatoes and cut them only once lengthwise. Boil them from cold salted water until they’re done.

2. Drain the water from the potatoes and put them back on low heat for five minutes to allow excess water to evaporate from the potatoes. Shake the casserole regularly to avoid the potatoes to bake.

3. Give the flounders a light coating of flour and bake on both sides. Season with pepper and salt. Remove the pan from the heat and add ½ of the butter, lemon juice and 1 tbsp of chopped parsley. Keep warm in the oven (80°C)

4. Cut the iceberg, add the tomato and cucumber dices and season with pepper and salt. Add the olive oil and white vinegar.

5. Add butter, nutmeg, pepper and salt and mash the potatoes finely.

6. dice the boiled eggs by passing them twice through the egg wire cutter and add them together with the diced capers, gherkins, shallots and chopped parsley to the mash.

7. Gently stir all together with a spatula. Check seasoning.

8. Serve the mash, baked fish, nap with some of the butter and serve the salad separately