Flounder is distinguished by delicious tender white meat, from which you can cook a wide variety of dishes. A good addition to fish is white wine, which can be added directly to the cooking process. It gives the fish a finer flavor.
Pick your recipe
You will need
-
- Fish - 150g;
- onion - 5g;
- parsley - 5g;
- tarragon - 10g;
- white wine - 10ml;
- mushrooms - 10g;
- crab meat - 10g;
- white sauce - 80g;
- lemon juice;
- potatoes.
- For white sauce
- Bouillon - 1l;
- flour - 50g;
- butter - 50g.
Instruction manual
1
You can choose flounder in shops frozen or chilled. The latter is preferable, because all useful substances are stored in it and the meat of such fish is more tender. What you need to pay attention to when choosing chilled fish. The eyes of such a fish should be transparent, convex. Scales tightly pressed to the body, has a brilliant color. If you press the fish with your finger, a recess forms, which quickly straightens. The meat of gutted fish is tight to the bones and has a solid texture.
2
Clean, gut and rinse fish under cold water. Pour the broth, wine, finely chopped parsley into a deep pan and stew the fish.
3
Boil mushrooms and potatoes separately. Cut the crab meat.
4
Halve the remaining broth from the fish stew and add white sauce to it. Let the mixture boil and strain. After bringing to a boil again, add finely chopped tarragon, butter and lemon juice.
5
Remove the finished fish from the pan and put in a large plate with sides. Put mushrooms and crab meat on top, and potatoes cut into circles on the sides of the fish. Pour the prepared fish with the resulting sauce. Serve with dry white wine.
6
Cooking white sauce. Heat the pan and melt the butter. Add the sifted flour and fry it quickly, stirring constantly. Start slowly injecting the fish stock so that no lumps form. Cook the sauce for 40-45 minutes, stirring constantly, so that there are no lumps, and the sauce does not burn. Strain the finished sauce.