Fillet Of Flounder Tivoli Recipe
Ingredients
| Flounder fillets | 1⁄4 Pound, sliced into small pieces | |
| Flour | 1⁄2 Cup (8 tbs) | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Sliced white leeks | 1⁄2 Cup (8 tbs) | |
| Chopped skinned tomatoes | 1⁄3 Cup (5.33 tbs) | |
| Mint leaves | 2 Tablespoon | |
| Ground thyme | 1 Pinch | |
| Cider | 2⁄3 Cup (10.67 tbs) | |
| Tomato paste | 3 Tablespoon | |
| Chicken bouillon cube | 1 | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 282 Calories from Fat 148
% Daily Value*
Total Fat 17 g25.7%
Saturated Fat 2.7 g13.7%
Trans Fat 0 g
Cholesterol 16 mg5.3%
Sodium 442.5 mg18.4%
Total Carbohydrates 27 g9.1%
Dietary Fiber 2.3 g9.1%
Sugars 8.5 g
Protein 7 g13.2%
Vitamin A 22.4% Vitamin C 17.4%
Calcium 5.3% Iron 12.9%
*Based on a 2000 Calorie diet
Directions
2 Heat the oil in a skillet and fry the fish fillets for 3 minutes. Remove and keep warm.
3 Add the leeks and saute for 3 minutes. Add the chopped tomatoes, mint, thyme, cider, tomato paste and bouillon cube and stir Fillet of Flounder Tivoli prepared in a tangy apple cider sauce, with tomatoes and leeks to complement the delicate flavor of the flounder well. Boil for 5 minutes to reduce the liquid. Season well.
4 Reheat the fish fillets and place on a warm serving dish. Pour on the sauce and serve with a sprinkling of dill.
Chef
