Flounder Fillet with Young Vegetables
Main Dishes • Kazakhstani
Description
A recipe by John Smith, an American chef who has greatly contributed to the culinary scene in the United States.
Ingredients
- Flounder 1⅕ kg
- Butter 5 oz
- Spanish onions 2 heads
- Champignons 10 oz
- Dry White Wine 5 fl oz
- Scallions 1 bunch
- Cream 5 fl oz
- Parsley 0 oz
- Courgette 20 oz
- Eel 1 bunch
- Green Peas 10 oz
Step-by-Step Guide
Step 1
Boil the peas in boiling water for about a minute. Remove them. In the same water, cook the zucchini, cut into small cubes, for two minutes. Then, in the same pot, blanch the shredded lettuce for thirty seconds.
Step 2
In a skillet, sauté the onion in butter until it becomes soft. Add the finely chopped mushrooms and cook for a couple of minutes. Pour in the wine and simmer for about a minute.
Step 3
Place the sole fillet in the pan, cover with a lid, and simmer for five minutes.
Step 4
Remove the fish, strain the sauce, and add chopped green onions and parsley. Reduce slightly, then mix in the cream, followed by small pieces of cold butter using a whisk. The sauce should be thick and not separate. Serve with vegetables, drizzled with the sauce.
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