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Flounder with Parsley And Caper Sauce

Parsley and Caper Sauce:
3 tb Olive oil
1/3 c Chopped fresh parsley
3 tb Capers,draines and rinsed
3 tb Dry sherry
1 1/2 tb Fresh lemon juice
1 tb 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 ts Salt
6 Flounder fillets(1 1/2 lbs.)
1 Bay leaf

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.

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