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Flounders

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Ingredients
  Flounders 4
  Carrot 1⁄2
  Turnip 1⁄2
  Parsnip slice 1
  Water/Fish stock 1⁄2 Cup (8 tbs)
  Onion 1 Small
  Herbs 3⁄4 Bunch (75 gm) (Or Small Bunch)
  Peppercorns 6
  Salt To Taste
  Parsley 1 Tablespoon
Directions

Cut the carrot, turnip and parsnip into very fine strips and cook till tender in slightly-salted water or fish stock.
Trim the fish and place in a deep saute-pan, with the onion cut up in slices, the bunch of herbs and peppercorns.
Add a little salt and pour on sufficient water to cover the fish well.
Bring to the boil and cook gently for about 10 min Lift out the fish and place in a deep entree dish, sprinkle over the shredded cooked vegetables and some finely-chopped parsley, add a little of the fish liquor and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish

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