Flounder with Tomatoes and Sweet Garlic Sauce
Serves 4
Ingredients:
1 head garlic, peeled
3/4 cup virgin olive oil
2 onions, minced
4 ripe tomatoes, peeled, seeded and diced
6 sprigs fresh thyme (or 1/4 teaspoon dried)
2 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
salt and freshly ground black pepper
1/2 cup all-purpose flour
1 tablespoon paprika
2 tablespoons unsalted butter
1 1/2 pounds skinless flounder fillets
1 tablespoon chopped fresh chervil
Preparation:
Combine the garlic and 2 cups water in a small saucepan and boil for 15 minutes. Drain garlic, cool in ice water and drain again.
Heat 1/2 cup of the olive oil in a skillet over high heat. Add the onions and tomatoes and sauté until golden, about 5 minutes, stirring. Add garlic, thyme, tarragon and salt and pepper to taste and simmer for 8 minutes. Discard the thyme. Purée the mixture in a blender or food processor and return to the saucepan.
Combine the flour and paprika on a flat plate. Salt and pepper the fish fillets and coat them with the seasoned flour, shaking off excess. In a skillet heat 2 tablespoons butter and the remaining 1/4 cup olive oil over high heat. Add the fish and sauté until browned, about 3 minutes on each side.
Reheat the sauce. Place fish fillets on 4 plates, spoon hot sauce over and sprinkle with chervil.
Ingredients:
1 head garlic, peeled
3/4 cup virgin olive oil
2 onions, minced
4 ripe tomatoes, peeled, seeded and diced
6 sprigs fresh thyme (or 1/4 teaspoon dried)
2 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
salt and freshly ground black pepper
1/2 cup all-purpose flour
1 tablespoon paprika
2 tablespoons unsalted butter
1 1/2 pounds skinless flounder fillets
1 tablespoon chopped fresh chervil
Preparation:
Combine the garlic and 2 cups water in a small saucepan and boil for 15 minutes. Drain garlic, cool in ice water and drain again.
Heat 1/2 cup of the olive oil in a skillet over high heat. Add the onions and tomatoes and sauté until golden, about 5 minutes, stirring. Add garlic, thyme, tarragon and salt and pepper to taste and simmer for 8 minutes. Discard the thyme. Purée the mixture in a blender or food processor and return to the saucepan.
Combine the flour and paprika on a flat plate. Salt and pepper the fish fillets and coat them with the seasoned flour, shaking off excess. In a skillet heat 2 tablespoons butter and the remaining 1/4 cup olive oil over high heat. Add the fish and sauté until browned, about 3 minutes on each side.
Reheat the sauce. Place fish fillets on 4 plates, spoon hot sauce over and sprinkle with chervil.
0 Comments:
Post a Comment
<< Home