Cooking Flounder

BEFORE COOKING:

We completely thaw the frozen flounder. We clean, rinse, and cut it into portions. If cooking the flounder whole, we prepare it by removing the gills (they would impart a bitter taste).

COOKING:

We place the fish into a boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or just wine. The liquid may cover the fish up to half its height. We cook on low heat so as not to break the delicate flesh: filets and medallions – for 15–20 minutes, very large pieces or a whole fish – for 30–40 minutes. We add garlic crushed with salt and sugar. We can add slices of lemon or onion, peppercorns, dill, marjoram, and other spices. Dried mushrooms can also be added to the broth. We cook with a tight lid on. The flounder is cooked when its color becomes lighter and the pieces of flesh easily separate.

AFTER COOKING:

We very carefully remove the cooked fish with a slotted spoon. The cooking liquid is well worth using to prepare a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a butter sauce, dill sauce, or with chives or mint‐infused oil. It is served with coleslaw, salads, or with rice, potatoes, lentils, or millet.

Enjoy your meal!