Add a little salsa surprise to flatfish.

Byline: Sheila & Sean

OUR menu at The Side Door is always packed full of dishes made with freshly caught fish, and it's something we're very proud of.

One of our mantras is always to source as locally as we possibly can, and there really is no better way to bring fish to a table than straight from your own supplier, fresh off the boat.

This week we're focusing on the flatfish family which are at their best between July and September - so it's worth reaping the rewards now. We are lucky to have a great relationship with our own fish supplier in Fleetwood, who catches us anything from the usual suspects such as sole and plaice to more surprising friends such as flounder.

It's important not to be too heavy handed with flatfish, because they have such a delicate flavour and are best dealt with simply. The recipes for salsas below are light and beautifully easy to prepare. It's always sad to see a sole or plaice drowning in a heavy sauce - they do nothing for flatfishes.

First up is a Gazpacho salsa.

You will need 2 peeled tomatoes, deseeded and diced, 1 diced red onion, 1 diced green pepper, 1 diced cucumber, 1 tbsp chilli jam or chilli sauce, 2 tbsp sherry vinegar, 2 tbsp olive oil.

Combine all the ingredients together and leave in the fridge to cool until serving.

Next is Ginger and Papaya Chutney. Take 1kg (2 lb, 3 oz) unripe papaya cut into cubes (you can use mango here instead if you prefer), 225g (8oz) sultanas, 50g (2oz) grated ginger, 2 or 3 chopped garlic cloves, 2 red chillies, chopped and deseeded, 600ml (1 pt) white wine vinegar, 450g (1lb) dark sugar and a pinch of salt.

Simmer all the ingredients in a pan except the sugar and the salt for 15 minutes. Add the last two ingredients and simmer for a further 15 minutes then serve immediately.

This Avocado and Mango Salsa recipe is incredibly flexible. You can vary the proportions adding each ingredient to taste making your own, bespoke salsa.

You will need: a handful of diced mango, a handful of diced avocado, 1 finely chopped red onion, 1 finely chopped chilli, a squeeze of lime juice, red wine vinegar, olive oil and some chopped mint. Combine together and serve.

This green herb salsa goes particularly well with lemon sole. Take 2 handfuls flat leaf parsley, 1 handful basil leaves, 1 handful mint leaves, 2 garlic cloves, peeled and crushed, 1 tbsp chopped capers, 1 tbsp chopped gherkins, 5 anchovy fillets chopped, 1 tbsp Dijon mustard, 2 tbsp red wine vinegar and 120ml (4 fl oz) olive oil.

Chop the herbs finely and mix with the garlic, capers, gherkins and anchovies. Add the mustard and vinegar and mix well.

Slowly stir in the oil and season with a little crushed black pepper.

The next dish, Parmesan breaded plaice fillets, is a masterful way to give a crunch to plaice without losing that soft flavour.

You will need: 150g (5oz) white breadcrumbs, 60g (2oz) grated parmesan, 50g (2oz) melted butter, 3 tbsps olive oil, a handful of fresh chopped flat leaf parsley, salt and pepper to season.

Combine all the ingredients together in a food processor adding more melted butter/olive oil to keep the breadcrumbs from becoming dry. Grill the plaice fillets until just done - this should take about five minutes - and then sprinkle the breadcrumbs over the fillets.

Place back under the grill until golden, and serve with a light salad and some new potatoes.

SHEILA BENSON and Sean Millar are at The Side Door, 29a Hope Street, Liverpool. Tel: [phone].