Spotted founder

The Spotted founder, scientific name Citharus macrolepidotus, is one of the flatfish that we can find in our markets and that normally measures between ten and fifteen centimetres, and lives on sandy or mud bottoms up to 300 metres deep. It is a fish that is usually caught with trawling boats, and that forms part of what is called trash fish and is usually eaten fried.

Despite being common in our markets, it is not given the importance it deserves, since it is a fish that can be as tasty as the sole that here we also call pelaia, the witch pelaia (Lepidorrumbus whiffiagonnis) or the roosterfish (not the Saint Peter fish).

The main peculiarity of the sole to differentiate it from the rest of the flatfish, such as those mentioned, is that it has two eyes located on the left side of its body.

In Spanish it is known as solleta, while the Catalans call it palaia, the French feuille or false limande, the English spotted founder, the Italians linguattola and the Greeks glossáki.

As we can see, it is a well-known fish, and also consumed throughout the Mediterranean.

ON THE STOVE

Spotted founder with almond sauce

Ingredients: 2 or 3 filleted spotted founder per person, 250 g of butter, a splash of olive oil, a splash of white wine or cava, 100 g of ground almonds (almond powder), cream, black pepper and cornstarch (optional).

Preparation: In a frying pan, lightly fry the spotted founder fillets, not too much, being careful not to break them. Remove them and set them aside.

In the same pan, with the rest of the butter and oil, add the white wine or cava and let it reduce for a few minutes before adding the ground almonds and the cream or, if you want, evaporated milk. With the help of a wooden spoon, thicken the sauce. If you want it thicker, add a little cornstarch.

Add the fish fillets to the sauce, season with salt and pepper and serve immediately accompanied by steamed potatoes and vegetables or boiled rice.