Flounder With Parsley And Caper Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
PARSLEY AND CAPER SAUCE
3 tbsp: Olive oil,
1/3 cup: Chopped fresh parsley,
3 tbsp: Capers, draines and rinsed
3 tbsp: Dry sherry,
1 1/2 tbsp: Fresh lemon juice,
1 tbsp: Fine unseasoned bread crumbs,
FLOUNDER AND POACHING LIQUID
1: Onion, peeled and halved
1: Carrot, scrubbed and halved
1: Celery stalk,
6: Black peppercorns,
2 tsp: Salt,
6: Flounder fillets, 1 1/2 lbs.
1: Bay leaf,
Directions:
TO MAKE SAUCE: In a small saucepan, heat oil over low heat. Add parsley,
capers, sherry, lemon juice and bread crumbs. Stir over low heat until
mixture has a saucelike consistancy. If too thick, thin with up to 1
tablespoon warm water. Season with salt, if desired.(The sauce can be
prepared ahead and stores, covered, in the refrigerator for uo to 8 hours.
Reheat before serving.)
TO COOK FLOUNDER: In a large saute pan, or a wide
saucepan, combine 2 quarts water, onions, carrots, celery, bay leaf,
peppercorns and salt; bring to a boil. Boil for 20 minutes. With a slotted
spoon, remove and discard vegetables, peppercorns and bay leaf. Reduce heat
to low, add flounder and simmer gently for 3 minutes. Remove the pan from
the heat and let stand for 5 minutes, or until the flounder felsh is
opaque. With a slotted spoon, lift the fillets from the pan, draining well.
Arrange on a warm serving platter and spoon the parsley-caper sauce over.
From The Denver Post, Jan 1993 by Franco Romagnoli
Source from luhu.jp
capers, sherry, lemon juice and bread crumbs. Stir over low heat until
mixture has a saucelike consistancy. If too thick, thin with up to 1
tablespoon warm water. Season with salt, if desired.(The sauce can be
prepared ahead and stores, covered, in the refrigerator for uo to 8 hours.
Reheat before serving.)
TO COOK FLOUNDER: In a large saute pan, or a wide
saucepan, combine 2 quarts water, onions, carrots, celery, bay leaf,
peppercorns and salt; bring to a boil. Boil for 20 minutes. With a slotted
spoon, remove and discard vegetables, peppercorns and bay leaf. Reduce heat
to low, add flounder and simmer gently for 3 minutes. Remove the pan from
the heat and let stand for 5 minutes, or until the flounder felsh is
opaque. With a slotted spoon, lift the fillets from the pan, draining well.
Arrange on a warm serving platter and spoon the parsley-caper sauce over.
From The Denver Post, Jan 1993 by Franco Romagnoli
Source from luhu.jp