OUR FAVORITE FISH RECIPES

FLOUNDER/SOLE FAVORITES

FINNAN HADDIE DELMONICO

1 ½ lbs. Flounder fillets                                 Salt and freshly ground pepper
1/4 cup butter                                                 4 hard cooked eggs, quartered
3 tablespoons flour                                         Mashed potatoes ( about 2 cups )
2 cups cream or milk                                      Grated parmesan cheese

1.  Place the fish in a shallow pan, barely cover with water and simmer, covered, for fifteen minutes.  Drain and cool, remove bones and flake into large pieces.

2.  Preheat oven to 400 degrees.

3.  Melt butter in a double boiler, add flour and stir until blended.  Meanwhile, bring the cream to a boil and add all at once to the butter/flour (roux) mixture, stirring vigorously with a wire wisk until it is well blended and smooth.  Season the sauce with salt and pepper.

4.  Add the fish and eggs and mix carefully so that you do not mash the fish.  Pour mixture into a casserole dish and build a border around the fish mixture with mashed potatoes using a pastry bag and decorative nozzle if desired.

5.  Sprinkle the top of the dish with the parmesan cheese and bake until the top is golden brown.  Serve immediately


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GULF COAST STUFFED FLOUNDER

1/4 cup butter                                                         Salt and freshly ground pepper to taste
2 T. chopped green pepper                                     1 Teasp.  lemon juice
1/4 C. Finely chopped onion                                   Tabasco sauce to taste
1 C, fresh or canned crabmeat (well cleaned )          6 flounder fillets
1 t. Chopped fresh parsley

1.  In a saucepan heat the butter, add green peppers and onion and cook until onion is transparent.  Add crabmeat, parsley, salt, pepper, lemon juice and Tabasco, mix well.

2.  Stuff the flounder fillets loosely with the mixture, roll and secure with tooth picks.  Arrange the flounder on a buttered baking dish and season with salt and freshly ground pepper.

3.  Broil slowly on both sides, basting frequently with lemon juice and butter until fish is golden brown.


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PICKLED FLOUNDER

2 lbs. Flounder fillets                                                1/3 C. Olive oil
lemon or lime juice for dipping                                1/4 C. Minced scallions
flour                                                                          Dash Tabasco sauce
butter                                                                        Salt to taste
1 clove garlic, crushed                                               Ripe olives
3T. Lemon or lime juice                                             1/4'd lemons or limes
1?3 C. Orange juice

1.  Dip the fillets in lemon or lime juice, dredge in flour and sauté in hot butter until golden brown.  Arrange in a two inch deep baking dish.

2.  Combine the garlic, lemon juice, orange juice, olive oil, scallions, Tabasco and salt, mix and pour over the fish.  Cover and refrigerate for twenty-four hours or longer.

3.To serve as a first course or as one of the dishes on a buffet, garnish with ripe olives and quartered limes.  If desired, accompany with mayonnaise.

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FLOUNDER FILLETS IN WHITE WINE SAUCE

6 flounder fillets                                            2 shallots or 1T. Chopped onion
1 C. Water or court bullion                           1 C. Dry white wine
salt and freshly ground pepper to taste         1 T, flour
6 T, butter                                                         ½ C. Cream

1.  Halve the fillets lengthwise and roll each half.  Fasten with picks and place in a skillet.  Add 1 C. Water or court bullion, salt, pepper, half of the butter, shallots and wine.  Bring to a boil, reduce heat and simmer until the fish is white in the center, about twelve minutes.  Remove from heat to a warming plate and keep warm.

2.  Boil the liquid left in the pan until it is reduced to 1/3.  Add the flour blended with the cream, then the remaining butter.  Heat, stirring until smooth, strain and pour over the fish.


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FLOUNDER FILLETS WITH MORNAY SAUCE

6 flounder fillets                                                     1 C. Milk
water to cover                                                         1 C. Cream
salt and freshly ground pepper to taste                   1 C. Grated Swiss cheese
water or white wine                                                 ( cheddar may be used )
1/4 C. Butter                                                             Grated parmesan cheese
1/4 C. Flour

1.  Season fillet with salt and pepper, simmer in water barely to cover fillets until the fillets flake easily when tested with a fork.  The liquid the fish was cooked in may be reserved and used to replace part of the milk to make the sauce.  Remove the fish to a heat proof pan and keep warm.

2.  In a saucepan melt the butter, add the flour and stir with a wisk until smooth.  Meanwhile bring the milk, with the fish broth, if desired, and cream to a boil and add all at once to the butter and flour mixture, stirring briskly with a wisk until the sauce thickens and is smooth.

3.  Remove the sauce from the heat and let cool for one minute.  Stir in the Swiss cheese and adjust the seasonings.

4.  Pour the sauce over the fish and sprinkle with parmesan cheese.  Place under the broiler to glaze and serve over toast points.



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FLOUNDER FILLETS ALBERT

1 ½ C. Dry vermouth                                                 Salt and freshly ground pepper
3 T. Chopped shallots                                                1 1/4 C. Butter, cut into small pieces
2 T. Chopped parsley                                                 8 egg yolks
8 flounder fillets                                                         2 T, heavy cream

1.  In a skillet, bring the vermouth, shallot and parsley to a boil.  Lower the heat and simmer for ten minutes.  Add the flounder and poach gently until the fish flakes easily when tested with a fork.  There should be enough of the wine to cover the fish, if not add more wine.

2.  Remove the fish to a baking dish, season with salt and pepper and keep warm.  Boil the liquid until it is reduced to ½ C.

3.  In the top of a double boiler, mix the cooking liquid, butter and egg yolks.  Wisk the sauce over boiling water until it thickens.  Add the heavy cream and pour over the fish fillets.  Glaze under a hot broiler and serve at once.


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FLOUNDER FILLETS DEAUVILLE

1 pt. Mussels, scrubbed and debearded                      ½ C. Butter
½ t. Lemon juice                                                         1 T. Flour
12 small mushrooms                                                   2  egg yolks
6 flounder fillets                                                          ½ C. Heavy cream
salt and freshly ground pepper to taste

1.  Place the mussels in a saucepan with the lemon juice and a small amount of water, cover and steam until the shells open.  Drain and reserve the liquid.

2.  Cook the mushrooms in 2 T. Of water about five minutes.  Drain, reserving the liquid.

3.  Place the fillets in a saucepan with 1 ½ C. Of the mixed liquids from the mussels and mushrooms.  If there is not enough liquid to make 1 ½ cups, add enough water or wine to fill.  Simmer gently for ten minutes.  Remove the fish to a serving dish, arrange the mussels and mushrooms around the fillets and keep warm.

4.  In a saucepan heat 2T. Butter and the flour and stir while cooking until a light golden brown.  Add the liquid from the fish and boil for about four minutes, stirring vigorously.  

5.  Mix the egg yolks with the cream, combine with the sauce and bring to the boil stirring constantly.  O not let boil.  Add remaining butter, season with salt and pepper and strain through a fine sieve and serve over the fish.


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FLOUNDER FILLETS VALENCIENNES

1 t. salt                                               2 T. lemon juice
1/8 t. fresh ground black pepper         3 T. butter, melted
1/8 t. mace                                          1 T. minced chive
1/8 t.  thyme                                         2 T.  minced onion
6 flounder fillets

1. Preheat oven to 325 degrees.

2.  Combine salt, pepper, mace, and thyme and sprinkle seasoning mixture on both sides of the fillets.  Place the fillets in a heatproof skillet.

3.  Combine the vermouth, lemon juice and butter and pour over the fish.  Sprinkle with the chives and onions.  Place the mushrooms on and around the fish fillets.

4.  Cover the pan and very slowly bring to a boil over low heat. Immediately uncover the pan and place in the oven.  Bake, basting often with the wine and butter solution for 15 minutes.   Garnish with parsley and lemon quarters and serve from the pan in which it was cooked.


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FLOUNDER DUGLERE
In French cuisine, the name duglere indicates the presence of tomatoes.

4 flounder fillets                                      1`/2 C. Canned tomatoes (drained and coarsely chopped
2 T. Butter                                                2 T. Minced parsley
2 T. Finely chopped onion                       1/8 t. Freshly ground pepper
1/4 C. Fish stock or bottled clam juice    ½ C. Dry white wine or water

1.  Roll the fish fillets and secure with picks.  In a skillet, heat the butter, add the onion and cook until the onion is transparent.

2.  Arrange the fillets in the skillet and pour the fish stock and wine over them.  Add the tomatoes and parsley and bring to a boil.  Reduce the heat and cook gently until the fish flakes when tested with a fork, 10 to 12 minutes turning once during cooking.

3.  Remove fish fillets to a serving platter and keep warm.  Stir the sauce over high heat two or three minutes until slightly reduced.  Add the pepper and pour sauce over fillets and serve.

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FLOUNDER5 FILLETS VERONIQUE
In French cuisine the word Veronique indicates white seedless grapes were used in the preparation of the dish.


1 C. Small seedless white grapes                         1/4 C. Water
1/4 C. Butter                                                         1 T. Flour
2 shallots, finely chopped                                    1/4 C. Milk
6 flounder fillets                                                   1/4 C. Cream
salt and white pepper to taste                                1 egg yolk
1/4 C. Dry white wine                                             3 T. Whipped cream

1.  Simmer the grapes in water to cover for three minutes.  Drain.  ( If fresh grapes are not available, use canned)

2.  In a shallow skillet heat 1 T. Of the butter and sprinkle with the shallots

3.  Season the fillets with salt and pepper and arrange on the shallots.   Add the wine and water.  Cut a circle of waxed paper the size of the skillet, butter it and place the buttered side on the fish fillets.

4.Bring the liquid in the pan to a boil and cook gently for 10 to 12 minutes.  Using two spatulas transfer the fish fillets to a heatproof serving platter and keep warm.

5.  Cook the liquid remaining in the pan until it is reduced to ½ cup.

6.  In a saucepan melt 1 T. Of the butter, add the flour and stir with a wisk until it is blended.  In the meantime, bring the milk and cream to a boil and add it all at once to the butter/flour mixture (roux ) stirring briskly with the wisk until the sauce has thickened and is smooth Add the egg yolk, slightly beaten with a little of the hot sauce, to the remaining butter and liquid from the skillet.  Cook until the butter has melted.

7.  Place the grapes around the fish.  Fold the whipped cream into the sauce and pour over the fish.  Brown quickly under a hot broiler and serve immediately.


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FLOUNDER FILLETS MARGUERY

court bullion                                                            ½ lb. Mushrooms, sliced
½ lb. Shrimp                                                             1/4 lb. Dry white wine
12 large mussels, scrubbed and debearded                1/4 C. Water
5 T. Butter                                                                  2 T. Flour
4 to 6 flounder fillets                                                  ½ C. Light cream
salt and white pepper to taste                                     1 egg yolk, beaten
2T. Chopped shallot                                                    Parsley or thyme

1.  Bring the court bullion to a boil.  Add the shrimp, cover and cook three minutes.  Remove the shrimp and leave the court bullion in the pan.

2.  Add the mussels, cover and steam gently for three to four minutes or until they open.

3, Shell and de-vein the shrimp, cut in half lengthwise.  Remove the mussels from their shells and keep the shrimp and mussels warm.

4.  Gently boil the court bullion left in the pan while preparing the fish.  

5.  In a large skillet melt three T. Of butter.  Brush the fillets with butter and season with salt and pepper.  Place the shallots in the bottom of the skillet and arrange the fillets and mushrooms over the top.  Add the wine and water and cover the top with a circle of buttered waxed paper the size of the skillet.

6.  Bring the wine mixture to a boil and poach the fillets gently until the fish flakes when tested with a fork, four to five minutes.  Carefully remove the fillets and mushrooms to a broiler proof serving platter and keep warm.

7.  Strain the liquid left in the pan and the court bullion.

8.  Melt the remaining butter in the same skillet, add the flour and stir with a wire wisk until well blended.  Meanwhile bring 1 ½ C. Of the strained court bullion with the light cream to a boil and add all at once to the butter-flour mixture, stirring vigorously with the wisk until the sauce is thickened and smooth.

9.  Add the egg yolk to a little of the sauce and add to the left over sauce and cook.  Stir constantly for one minute.  Correct the seasoning.

10.  Arrange the mussels and shrimp over the fillets and pour the sauce over the top.  Heat quickly under a broiler and garnish with parsley or thyme.


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FLOUNDER MEUNIERE

6 flounder fillets                                                 2 T.  Butter
milk                                                                    Lemon juice
seasoned flour                                                    Finely chopped parsley
peanut oil

1.  Divide the flounder down the center line and discard the tiny bone structure from the center line.  Add milk to cover and let stand for about fifteen minutes.

2.  Pat the fillets dry and dredge in seasoned flour.  Add peanut oil to a large skillet to a depth of about 1/4 inch.  Once the oil is hot, cook the fillets on both sides until a golden brown.  Transfer the fillets to a harmed serving dish and discard the oil in the skillet.

3.  Add the butter to the skillet and, when it starts to brown pour it over the fillets.  Sprinkle with lemon juice and parsley and garnish with lemon wedges or slices dipped in parsley