Tropical I
Tropical I
Mcgowan, Dexter
Buy this Art Print at AllPosters.com


 

 

 

logo and white wine

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Fish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Sautéed Flounder Salad

 

 

iGourmet.com

"A good cook is like a sorceress who dispenses happiness."
- Elsa Schiaparelli


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 

[Flag Campaign icon]


Your patronage of our affiliate partners supports this web site.  We thank you!

 

 Flounder
Flounder
Williams, Jean
Buy this Art Print at AllPosters.com

 

 

Sautéed Flounder Salad
Harry's Continental Kitchens, Longboat Key, FL
Gourmet Archives

2 pounds flounder fillets cut into 3-inch pieces
All-purpose flour seasoned with salt and pepper for dredging
1 cup olive oil
2 tablespoons minced shallot
2 cups minced, seeded, peeled vine-ripened tomatoes
1/2 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon chopped fresh basil leaves
1/4 cup dry white wine
1 pound fresh spinach, coarse stems discarded, washed thoroughly
1/4 cup minced scallion
1/4 cup sliced almonds, toasted

Dredge flounder in flour, shaking off excess.
In a skillet heat 1/4 cup oil over moderately high heat until hot but not smoking. Sauté flounder in batches, turning until golden, about 2 minutes. Transfer flounder as browned to paper towels to drain. Discard oil in skillet. Cook shallot in remaining 3/4 cup oil over moderately low heat, stirring, until softened. Add tomatoes, lemon juice, sugar and basil. Cook mixture over moderate heat, stirring, 1 minute. Add wine and bring mixture to a boil. Boil dressing 3 minutes. Divide spinach among 6 plates and arrange flounder on spinach. Spoon warm dressing over salads. Garnish salads with scallion and almonds. Serves 6 as a first course or a light entrée.
 

Index - Fish Recipe Archives
Recipe Archives Index

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2004 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: September 29, 2000.