Tropical I
Mcgowan, Dexter
Buy this Art Print at AllPosters.com

La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

"A good cook is like a sorceress who dispenses happiness."
- Elsa Schiaparelli

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.  We thank you!

 
Flounder
Williams, Jean
Buy this Art Print at AllPosters.com

Sautéed Flounder Salad
Harry's Continental Kitchens, Longboat Key, FL
Gourmet Archives

2 pounds flounder fillets cut into 3-inch pieces
All-purpose flour seasoned with salt and pepper for dredging
1 cup olive oil
2 tablespoons minced shallot
2 cups minced, seeded, peeled vine-ripened tomatoes
1/2 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon chopped fresh basil leaves
1/4 cup dry white wine
1 pound fresh spinach, coarse stems discarded, washed thoroughly
1/4 cup minced scallion
1/4 cup sliced almonds, toasted

Dredge flounder in flour, shaking off excess.
In a skillet heat 1/4 cup oil over moderately high heat until hot but not smoking. Sauté flounder in batches, turning until golden, about 2 minutes. Transfer flounder as browned to paper towels to drain. Discard oil in skillet. Cook shallot in remaining 3/4 cup oil over moderately low heat, stirring, until softened. Add tomatoes, lemon juice, sugar and basil. Cook mixture over moderate heat, stirring, 1 minute. Add wine and bring mixture to a boil. Boil dressing 3 minutes. Divide spinach among 6 plates and arrange flounder on spinach. Spoon warm dressing over salads. Garnish salads with scallion and almonds. Serves 6 as a first course or a light entrée.