How to Cook Flounder
Not everyone knows that flounder is not calleda specific type of fish, and several such species simultaneously. Flounder - representatives of certain families of flat marine fish - habitat is usually chosen by coastal shallow water areas, outwardly looks unusual (oblate form and with eyes on one side of the head). In cooking, especially in Western Europe, there are several options for how to cook flounder. The best dishes from this fish are called "sel", and the most delicious flounder is called "halibut".
These cooks know all the advantages of thiskind of products - flounder delicious, with tender meat, which can be prepared in a variety of ways. However, the ideal cooking option is frying, which can several times increase the taste and useful qualities of fish.
It is important to remember that it is correct to cook flounderwithout observing certain rules it is impossible. For example, in order to preserve the taste of the fish when cutting, before the cleaning of the scales, the body should be boiled with boiling water, after which it is possible to gently cut off the head, the abdominal part, and get rid of the upper layer of the skin and fins. In addition, before you prepare a flounder, it should be carefully paned in flour - this will help get rid of the specific flavor and flavor. And the best way to emphasize the amazing properties of flounder is the use of thyme powder (it is used before roasting) or sauce - onion, white or tomato sauce (perfect for ready-made, still hot food).
Traditional (classic) recipe creationappetizing dishes from flounder offers to take the following products: fish (500 grams), onions (200 grams), ketchup or tomato paste (100 ml.). You will also need breadcrumbs, a little salt, some spices and greens, as well as vegetable oil for frying. If you want to learn how to prepare flounder properly, follow the instructions - clean the fish, remove the fins and entrails, grate well with a mixture of salt and spices and set aside for half an hour to the side. While the carcass will be soaked, you can cut the onion rings, fry it to a golden-ruddy color in vegetable oil, then add half a glass of water and a serving of ketchup or tomato paste to the mixture. Next, you need to roll the flounder in breadcrumbs and fry until you acquire both sides of a golden color - after that the fish can be moved to plates and watered with tomato sauce that will emphasize the amazing delicate taste of the dish. It is best if both the sauce and the fish are still hot, which will allow them to complement and emphasize the shades of each other.
Prepare flounder in the oven - a way not veryfast, but it allows to achieve an interesting result. Fish after such processing becomes unusually tasty and juicy, preserving all useful properties and vitamins. To do this, it is necessary to take care of the basic set of ingredients: flounder (550 gr.), Tomatoes (300 grams), lemon (1 pc.), As well as greens and all kinds of spices. Before you prepare a flounder, it must be cleaned, well seasoned and seasoned, poured with lemon juice and sent to the refrigerator for a couple of hours. At this time, you have to cut the tomatoes into cubes and chop the greens, and after the appointed time, when the fish is missed, all the products can be sent in several layers to the baking dish. Further - the matter of technology: the dish is put in the oven for half an hour, after which, if the surface has not yet begun to burn, you can sprinkle it with herbs and return it to the oven for another 5-10 minutes. It is very important to monitor the process, otherwise the tomatoes can dry up and burn. In addition, you should not allow the fish to dry up - in this case, it will lose its usefulness, not to mention the unique taste.
