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  1. Exported from MasterCook

  2. STEGT RODSPAETTE (SAUTÉED FLOUNDER W/SHRIMP)

  3. 4 Preparation Time :

  4. Categories : Seafood Main dish

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 4 Flounder fillets,

  7. 1/2 lb ea.

  8. Salt

  9. Flour

  10. 1/2 c Bread crumbs -- dried

  11. 2 md Eggs

  12. 2 tb Water

  13. 8 tb Butter (1 stick)

  14. 2 tb Vegetable oil

  15. 1/2 lb Shrimp -- cooked, small,

  16. -peeled and deveined

  17. Lemon wedges

  18. "Plaice is the fish the Danes usually prepare in this

  19. manner, but flounder is an excellent American

  20. substitute. Danish shrimp are the 1 variety similar

  21. to U.S. West Coast shrimp. Choose the smallest fresh

  22. shrimp available." Rince the fish in cold water and pat dry with paper towels. Salt lightly, dip in flour

  23. and shake off excess. Spread the bread crumbs on wax

  24. paper. In a mixing bowl beat the eggs together with 2

  25. tablespoons of water, then dip each fillet into the

  26. egg mixture and coat each side thoroughly with the

  27. bread crumbs. Let them rest for at least 10 minutes

  28. 2 tablespoons of butter and tablespoons of oil in a heavy 10-12 skillet over

  29. moderate heat. Add the shrimp and toss them in the

  30. 2 to 3 minutes until well coated. Place a

  31. line of the shrimp down the center of each fillet.

  32. Melt the remaining butter over low heat until it turns

  33. a rich, nutty brown, pour over the fish fillets and garnish with lemon wedges. If you prefer, serve with a

  34. parsley sauce (see recipe) in place of the shrimp and brown butter. - - - - - - - - - - - - - - - - - -

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