Ingredients Jump to Instructions ↓

  1. 4 x Double Filets of Flounder

  2. 2 x Eggs, separated

  3. 1 pn Salt, Pepper, Dry Mustard

  4. 1 c Peanut Oil

  5. 4 tb Pickle Relish

  6. 1 tb Parsley, chopped

  7. 1 tb Lemon Juice

  8. 1 ds Tobasco

Instructions Jump to Ingredients ↑

  1. Place the egg yolks in a blender, food processor or deep bowl.

  2. Blend in the salt, pepper and mustard. If blending by hand, use a small whisk.

  3. If using the machine, pour the oil through the funnel in a thin, steady stream with the machine running. If mixing by hand, add oil a few drops at a time, beating well in between each addition.

  4. When half the oil has been added, the rest may be added in a thin steady stream while beating constantly with a small whisk.

  5. Mix in the relish, parsley, lemon juice and tobasco. Beat the egg whites until stiff but not dry and fold into the mayonnaise created through step 4.

  6. Broil the fish about 2 inches from the heat source for about 6-10 minutes, depending on the thickness of the filets.

  7. Spread the sauce over each filet and broil for 3-5 minutes longer, or until the sauce puffs and browns lightly. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown,NY 315-786-1120 Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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