Stuffed Flounder Recipe
Ingredients
| 3 1/2 tablespoons oil, preferably olive or mustard oil | ||
| Fennel seeds | 1 Tablespoon | |
| 4 medium-sized onions, finely minced | ||
| A piece of fresh ginger, 1 inch long and 1 inch wide, grated | ||
| 1 large potato, boiled and roughly mashed | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Cayenne pepper | 1/4 Teaspoon | |
| Garam masala | 1/2 Teaspoon | |
| Lemon juice | 1 1/2 Tablespoon | |
| Flounder | 1 Pound | |
| Butter | 2 Tablespoon | |
| Chinese, Italian, or regular parsley | ||
Directions
Preheat the broiler.
Heat 3 tablespoons of oil in an 8-10-inch skillet over a medium flame, put in the fennel seeds, and fry, stirring, for about 5 seconds.
Add onions and ginger, and continue to cook, stirring, for 5 to 8 minutes, or until onions are a darkish golden brown.
Turn off heat.
Add the mashed potato, 1/2 teaspoon salt, 1/8 teaspoon black pepper, cayenne, garam masala, and 1 tablespoon of lemon juice.
Mix well.
Line a baking tray with aluminum-foil.
Rub a little oil on it.
Stuff fish with the potato stuffing and either close opening with skewers or sew it with a needle and thread.
Place fish on aluminum foil.
Sprinkle the upper side with salt, pepper, half the remaining lemon juice.
Cut the butter into 6 pats and lay 3 of them over the fish.
Place under broiler.
Broil slowly, basting with the butter.
When one side is a golden brown, turn the fish over carefully, sprinkle this side with salt, pepper, and remaining lemon juice, lay the remaining pats of butter on it, and broil it also to a golden brown, basting with the butter.
Remove carefully.
To serve: Place on warm platter, decorate with parsley, and serve with either a green salad with an oil and vinegar dressing or some Indian vegetable dishes, such as green beans or carrots or peas.
Heat 3 tablespoons of oil in an 8-10-inch skillet over a medium flame, put in the fennel seeds, and fry, stirring, for about 5 seconds.
Add onions and ginger, and continue to cook, stirring, for 5 to 8 minutes, or until onions are a darkish golden brown.
Turn off heat.
Add the mashed potato, 1/2 teaspoon salt, 1/8 teaspoon black pepper, cayenne, garam masala, and 1 tablespoon of lemon juice.
Mix well.
Line a baking tray with aluminum-foil.
Rub a little oil on it.
Stuff fish with the potato stuffing and either close opening with skewers or sew it with a needle and thread.
Place fish on aluminum foil.
Sprinkle the upper side with salt, pepper, half the remaining lemon juice.
Cut the butter into 6 pats and lay 3 of them over the fish.
Place under broiler.
Broil slowly, basting with the butter.
When one side is a golden brown, turn the fish over carefully, sprinkle this side with salt, pepper, and remaining lemon juice, lay the remaining pats of butter on it, and broil it also to a golden brown, basting with the butter.
Remove carefully.
To serve: Place on warm platter, decorate with parsley, and serve with either a green salad with an oil and vinegar dressing or some Indian vegetable dishes, such as green beans or carrots or peas.
Chef
