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The Fireplace Poached Flounder
1 lb. creamer potatoes, or any small, waxy potato
24 oz. flounder - rolled, lengthwise, dark side in
2 C. white wine
1 C. water
3 bay leaves
1 T. chopped thyme
1 T. salt
1 T. pepper
2 C. leeks, cut in 1/4-inch rings
2 T. butter
1 C. cherry tomatoes, sliced in half
1/2 C. chopped basil
1/2 C. chopped parsley
1 lemon, seeded
Boil potatoes for 10 minutes. Remove from water and set aside. Preheat oven to 375°F. Place rolled fish, wine, water, bay leaves, thyme, salt, pepper, potatoes and leek rings in a high-sided baking dish just large enough to hold the fish.
Place in oven for 15 minutes. Remove and carefully stir butter, tomatoes, basil and parsley into broth. Return to oven for 5 minutes to melt the butter and cook the tomatoes. Squeeze lemon over the fish, divide among 4 plates and serve immediately.
Makes 4 servings.
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