Flounder is distinguished by its delicious tender white meat, from which a wide variety of dishes can be prepared. A good addition to fish is white wine, which can be added directly during the preparation process. It gives the fish a more subtle flavor.
It is necessary
-
- Fish - 150g;
- onions - 5g;
- parsley - 5g;
- tarragon - 10g;
- white wine - 10ml;
- mushrooms - 10g;
- crab meat - 10g;
- white sauce - 80g;
- lemon juice;
- potatoes.
- For white sauce
- Broth - 1l;
- flour - 50g;
- butter - 50g.
Instructions
Step 1
You can choose flounder in stores, frozen or chilled. The latter is preferable because all useful substances are preserved in it and the meat of such fish is more tender. What to look for when choosing chilled fish. The eyes of such a fish should be transparent, protruding. The scales are tightly pressed to the body and have a shiny color. If you press on the fish with your finger, a notch is formed, which quickly straightens. Gutted fish meat is tight to the bones and has a firm consistency.
Step 2
Clean the fish, gut and rinse under cold water. Pour the broth, wine, finely chopped parsley into a deep frying pan and simmer the fish.
Step 3
Boil mushrooms and potatoes separately. Chop up the crab meat.
Step 4
Half the broth remaining from stewing fish and add white sauce to it. Let the mixture simmer and strain. Then bring to a boil again, add finely chopped tarragon, butter and lemon juice.
Step 5
Remove the cooked fish from the pan and place in a large plate with rims. Put mushrooms and crab meat on top, on the sides of the fish - cut potatoes into slices. Pour the sauce over the prepared fish. Serve with dry white wine.
Step 6
To make the white sauce: Heat a skillet and melt the butter. Add the sifted flour and fry it quickly, stirring constantly. Start slowly injecting the fish broth 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.
