Fairfield Flounder Fillets And Legal Sauce Recipes

FLOUNDER FRANCAISE OR CHICKEN FRANCAISE

Steps:

• In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
• Place the flour and all the seasonings in a plastic bag and shake to blend.
• Place the beaten eggs in a shallow dish.
• When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.
• Save 1 tablespoon of the flour mixture for the sauce.
• Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
• Remove from skillet, keep warm.
• Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
• To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.

CREOLE FLOUNDER WITH SEAFOOD SAUCE

Steps:

• In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm. , Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce.

FILLET OF FLOUNDER IN WINE SAUCE

Steps:

• Melt butter in a saucepan over low heat; add in flour and stir constantly until smooth.
• Add soup and wine; stir constantly until thickened.
• Add in cheese, parsley, and salt/pepper to taste.
• Place fish fillets in a lightly greased 13x9 inch baking dish.
• Pour sauce over fish fillets.
• Sprinkle a little more parmesan cheese over the top if desired.
• Bake, uncovered, at 375° for 30 minutes.

FLOUNDER FILLETS WITH ORANGE SWEET AND SOUR SAUCE

Steps:

• 1. TO MAKE THE SAUCE: In a small bowl, mix all the ingredients except the cornstarch. Add the cornstarch and stir until dissolved. Set aside. 2. In a small bowl, cover the mushrooms with hot water. Let stand until softened, about 30 minutes. Drain. Cut off and discard the tough stems, if attached. Cut each mushroom into quarters. 3. In a medium saucepan of salted boiling water, cook the carrots just until crisp-tender, about 1 minute. Drain and set aside. 4. Place the ginger in a clean kitchen towel. Squeeze and wring the ginger over a bowl to extract the juice. Stir in the soy sauce. Rub the ginger juice mixture into each fillet, and season with the pepper. 5. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. Heat a large flat-bottomed wok or deep skillet over high heat. Add enough oil to come halfway up the sides and heat it over high heat until very hot, but not smoking (the surface will shimmer slightly), or a deep-frying thermometer reads 375°F. 6. Put the cornstarch in a shallow bowl. Coat each fish fillet with cornstarch. In batches, without crowding, deep-fry the fish fillets until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to a wire rack to drain and keep warm in the oven while frying the rest of the fillets. Arrange the fish on a large platter and keep warm in the oven while making the sauce. 7. Pour off all the oil from the wok. Wipe out the cornstarch in the wok with paper towels. Return 2 tablespoons of the oil to the wok and place over high heat. Add the carrots, mushrooms, scallions, and peas, and stir-fry until the scallions begin to wilt, about 30 seconds. Stir the sauce mixture, pour into the wok, and stir until boiling and thickened. Pour the sauce over the fish and serve immediately.NOTE: Dried shiitake mushrooms, sometimes called dried black Chinese mushrooms, are used in many Asian dishes. They have a milder flavor than other dried mushrooms, such as Italian porcini. They range in size from small to very large. In general, the larger mushrooms are the most expensive, but they have the strongest flavor. I use the moderately priced medium-sized shiitakes. They can be purchased at Asian grocers and many supermarkets.

FLOUNDER FILLETS IN A BEURRE BLANC SAUCE

Steps:

• Preheat oven to low. Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides. Shake off excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning once, until golden brown on both sides (about 2 minutes). Remove fillets to dinner plates and keep warm in the oven.
• Pour off any remaining clarified butter or oil from the skillet, add the wine, lemon juice and shallots and boil hard over high heat until reduced to about 1/8 cup. Add the cream and boil until reduced once again to about 1/4 cup. Lower the heat and vigorously whisk in the unsalted butter bit by bit, incorporating each piece almost completely before adding the next. As the last piece disappears, remove the pan from the heat. Do not boil the sauce after all the butter is in. 3.
• Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.

FLOUNDER FILLETS WITH TOMATO SAUCE

Steps:

• Preheat oven to low, or 150 degrees. Mix the flour, salt and pepper and dip the fillets in the mixture to coat both sides. Shake off the excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning them once, until they are golden brown on both sides (about 2 minutes or less, all told). Remove the fillets to dinner plates and keep warm in the oven.
• Pour off any remaining clarified butter or oil from the skillet, add 2 tablespoons unsalted regular butter and (still over high heat) add the shallots and saute 30 seconds. Add the wine and fish stock and boil hard until it is almost gone. Add the thyme and chopped tomatoes and boil briefly until slightly reduced. Season with salt and pepper, remove the skillet from the heat and whisk in the additional regular butter bit by bit, incorporating each piece almost completely before adding the next. Warm the sauce again if necessary, but do not let it boil.
• Spoon a small amount of the sauce over the fish fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.