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Fairfield Flounder Fillets And Legal Sauce

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 cup 59ml Dry white wine

    2. 1 cup 237ml Large mushrooms

    3. 1/2 Lemon - juiced Salt - to taste Cayenne pepper - to taste

    4. 1 Egg yolk

    5. 8 Pitted black olives

    6. 1/2 cup 118ml Peeled shrimp

    7. 1 tablespoon 15ml Minced dill

    8. 1/2 cup 118ml Mayonnaise Freshly-ground black pepper - to taste

    9. 4 Flounder fillets Flour - to dust

    10. 1/4 cup 36g / 1 1/3oz Grated cheddar cheese

    11. 1 1/2 cups 219g / 7.7oz Bread crumbs

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Heat oil in deep fryer to 350 degrees. Reduce wine in saucepan over high heat. Mash mushrooms into a paste, add to wine reduction. Add lemon juice and season with salt and cayenne. Fry for 1 minute and add egg yolk. Stir together well. Combine olives, shrimp, dill and mayonnaise. Season with pepper. Dry fish fillets, season with salt and pepper, dip in flour and spread with mushroom paste. Coat fillets lightly with grated cheese and finally with bread crumbs. Deep fry fish for 2 1/2 minutes. Serve with shrimp sauce. This recipe yields 4 servings.

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