Fillet Of Flounder Tivoli
|Flounder fillets||1⁄4 Pound, sliced into small pieces|
|Flour||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Sliced white leeks||1⁄2 Cup (8 tbs)|
|Chopped skinned tomatoes||1⁄3 Cup (5.33 tbs)|
|Mint leaves||2 Tablespoon|
|Ground thyme||1 Pinch|
|Cider||2⁄3 Cup (10.67 tbs)|
|Tomato paste||3 Tablespoon|
|Chicken bouillon cube||1|
1 Wash and drain the fish fillets and sprinkle with seasoned flour.
2 Heat the oil in a skillet and fry the fish fillets for 3 minutes. Remove and keep warm.
3 Add the leeks and saute for 3 minutes. Add the chopped tomatoes, mint, thyme, cider, tomato paste and bouillon cube and stir Fillet of Flounder Tivoli prepared in a tangy apple cider sauce, with tomatoes and leeks to complement the delicate flavor of the flounder well. Boil for 5 minutes to reduce the liquid. Season well.
4 Reheat the fish fillets and place on a warm serving dish. Pour on the sauce and serve with a sprinkling of dill.