Flounders Recipe
Ingredients
| 3—4 flounders | ||
| Carrot | 1/2 | |
| Turnip | 1/2 | |
| Parsnip slice | 1 | |
| Water or fish stock | ||
| Onion | 1 Small | |
| 1 small bunch herbs | ||
| Peppercorns | 6 | |
| Salt | To Taste | |
| Parsley | ||
Directions
Cut the carrot, turnip and parsnip into very fine strips and cook till tender in slightly-salted water or fish stock.
Trim the fish and place in a deep saute-pan, with the onion cut up in slices, the bunch of herbs and peppercorns.
Add a little salt and pour on sufficient water to cover the fish well.
Bring to the boil and cook gently for about 10 min Lift out the fish and place in a deep entree dish, sprinkle over the shredded cooked vegetables and some finely-chopped parsley, add a little of the fish liquor and serve.
Trim the fish and place in a deep saute-pan, with the onion cut up in slices, the bunch of herbs and peppercorns.
Add a little salt and pour on sufficient water to cover the fish well.
Bring to the boil and cook gently for about 10 min Lift out the fish and place in a deep entree dish, sprinkle over the shredded cooked vegetables and some finely-chopped parsley, add a little of the fish liquor and serve.
Chef
