Flounder is a flat sea fish that lives on the bottom. Ready-made, it has a delicate, juicy and incredible taste. Fish with eyes on top, with a dark brown flat back is a flounder. Cooking recipes with photos can be found in both electronic and print sources. Many culinary experts and gourmets experiment with tastes and love to cook it.
Fried flounder is distinguished by its exceptional taste . The recipes are quite simple. This is a fish that will appeal to many connoisseurs of seafood.
Features flounder as a food product
First of all, it is worth noting that it is rich in various trace elements that the body needs - phosphorus, nickel, chlorine, molybdenum, zinc and many others.
Moreover, this is a dietary product, since 100 grams contains only 88 kcal flounder fish. The recipes are simple, dishes are prepared quickly. And some scientists tend to attribute this species of fish to aphrodisiacs.
Baked flounder with fried tomatoes
To fish varieties that contain a minimum of bones and are quickly cooked, flounder also belongs. Recipes in the oven with photos that are given in this article require a minimum of time to implement (on average, it is 40-45 minutes for all components of the recipe, including sauces and side dishes).
The taste of baked flounder in the oven with baked tomatoes is very pleasantly combined.
Ingredients: 6 small tomatoes, cut in half lengthwise, 2 teaspoons of olive oil (plus a little oil to grease parchment), ¾ teaspoon of dried tarragon, a pinch of sugar, salt in large crystals and ground pepper, 1/3 cup mayonnaise (you can make by ourselves, which will be tastier and healthier), 1 tablespoon of lemon juice, 3 pieces of white loaf or baguette, 3 tablespoons of Dijon mustard, 4 pieces of fillet (total weight - about 600-700 grams) of fish.
Flounder: recipes
1. Preheat the oven to 250 degrees. We lay out the tomatoes on parchment with the skin down. Mix 1 tablespoon of olive oil, a teaspoon of tarragon, sugar, salt and pepper. Pour the mixture evenly over the halves of the tomato. Bake in the bottom of the oven for 20-25 minutes. We leave the oven on, we still bake fish.
2. While the tomatoes are baked, prepare the sauce. In a small bowl, mix mayonnaise, ½ teaspoon of tarragon and lemon juice, season with salt and pepper and set aside.
3. Straighten the parchment, cover with foil and grease the sheet with olive oil. We take the harvester, add a baguette, a pinch of salt and pepper, a spoonful of olive oil into it and grind the dry bread until crumbs for breading.
4. We spread the fillet of flounder on a sheet of parchment, season with salt and pepper, grease the upper part with mustard and sprinkle with cooked bread crumbs. Press a little so that the crumb does not crumble. Bake fish on the top shelf of the oven. When it is ready, the crumb will become a pleasant brown color. It will take about 6-8 minutes.
5. Serve the fillet with baked tomatoes and white sauce.
Glazed in honey and soy sauce flounder
The composition of the dish: ¼ glasses of honey, ¼ glasses of mirin (sweet rice wine), ¼ glasses of soy sauce, 4 steaks of flounder (in the photo - American oblong flounder, but any fish of this species will do), salt with large crystals, 2 tablespoons of olive oil, freshly ground black pepper, zest of ½ lemon (grated).
Cooking method:
1. In a small saucepan, mix honey, mirin and soy sauce. Bring the mixture to a state of "almost boils" at medium temperature. Evaporate the icing by about half, it will take about 10 minutes. Then remove the mixture and leave to cool.
2. Wash and dry the flounder fillet. Rub the fish with salt and leave to warm to room temperature on paper towels (about 10 minutes).
3. We will cook on the grill. Fried flounder (cooking recipes with photos show the degree of baking) then it will be soft and with a crispy crust. In a large bowl, lightly marinate the fillet with olive oil and 2/3 of the cooked glaze. We put on the grill for 3 minutes and turn the steaks, continuing to fry them. Do not forget to glaze during frying. Cook until the fish softens and slightly caramelizes for another 2-3 minutes.
4. Transfer the fillet to serving plates, season with pepper and sprinkle with lemon zest before serving.
Flounder with caper and lemon sauce
If you want to try a delicious fish dish, you should start cooking flounder. Recipes of various dishes with this fish are included in the menu of many French restaurants.
This recipe is a classic adaptation of the Port Phillip Estate restaurant chef Stuart Deller in Australia. The dish is complemented by crispy croutons, salted capers, lemon, parsley and sauce.
Ingredients: 1 slice of white bread or a baguette without a crust, sliced in a small cube, 2 lemons, 8 tablespoons of unsalted butter, ½ cup flour, 1 fillet of flounder, salt and freshly ground pepper, 2 cups of finely chopped parsley + several whole leaves to decorate the dish ¼ cup capers without brine and washed.
Cooking flounder: recipes from a renowned Australian restaurant
1. Preheat the oven to 250 degrees. We spread the prepared bread on parchment and bake for about 25 minutes, stirring occasionally so that the cubes find a golden crust. After baking, we move the croutons onto a plate and leave to cool.
2. Meanwhile, cut the zest from the lemons into a small bowl. Next, cut the white pulp from the lemons and mill them. Add to the bowl with the zest, and squeeze the juice from the remaining membranes and discard them.
3. In a pan, heat the butter to medium temperature. Pour flour for breading onto a flat plate. Season the fillet of flounder with salt and pepper and dip in flour, making sure that there is no excess. Fry the fillet for 3-4 minutes (turning over only once) until golden brown, make sure that the fillet is ready.
4. Using a spatula, move the fillet onto the plates. We leave the pan on the stove, making sure that the temperature is medium. Add 4 tablespoons of butter and wait until it melts and absorbs the smell and taste of the fish. Add our filet, lemon and zest to this oil, as well as chopped parsley and capers. Immediately remove the pan from the heat. Season with salt and pepper to taste and pour flounder fillet sauce on serving, decorating with fresh parsley leaves and croutons.
Fried flounder with coconut
Fried flounder (recipes appreciated by many seafood lovers) - an excellent decoration on the table, both on holiday and for a romantic dinner (because, as mentioned earlier, it has an exciting effect).
Ingredients: 500 grams of flounder fillet, 1 egg, ¾ cup coconut flour, sea salt, pepper, garlic powder, fat, on which we will cook (lard, butter).
How to make Coconut Flounder
Cooking method:
1. Wash the fish fillet under running water and dry with paper towels.
2. In a bowl, beat the egg, lay the coconut flour on a flat plate. These will be two stages of breading.
3. Each fillet is dipped first in an egg, but so that it does not drip, then in coconut flour. Sprinkle the prepared fillet with spices: salt, pepper, garlic powder to taste.
4. Heat the pan to medium temperature and melt the cooked fat on it. Fry each piece for 3-4 minutes on each side until golden brown.
5. Cooking the sauce. To do this, in a heated frying pan again melt the fat, add spices, fresh herbs to your taste (you can take parsley, thyme, dill and others). Leave for a while in the pan until the herbs give up their taste and aroma. When serving, pour each piece of fillet with a small amount of sauce.
Where to try flounder
Cooking flounder (recipes, we think you’ll take it into service) is a simple matter. Since this fish is marine, it can become a component of the menu of your hotel or restaurant on the coast. A dish of delicious fish will be a wonderful highlight and complement your relaxation.
Of course, variations on the theme of fish dishes can be found not only in restaurants and cafes. We made sure that such fish is easy to cook at home. Moreover, the preparation of the flounder itself pleases: the recipes are very simple, you just need to have the necessary equipment and a certain set of ingredients on hand.
Cooking flounder (recipes) is practiced all over the world. Since this fish is marine, it can become a component of the menu of your hotel or restaurant on the coast. A dish with such fish will be a wonderful highlight and complement your vacation.