Pan Seared Flounder on a Bed of Sautee Carrots, Leek And Onion with White Wine

Flounder is a lean flaky fish with firm texture and mild sweet taste. Has a flavor and texture like a shellfish and is good for picky fish eaters. For those with more sophisticated taste, you can bake, broil or steam . I like to pan seared this flaky fish. This recipe is easy to prepare and is good for a large group of guests. It is also one of my favorite recipes with fish. I love cooking with leeks, so this dish is really one of my top favorites. Leeks are part of the allium family, which means they offer a lot of profile flavor similar to garlic and onions. Their mild flavor and ease to prepare make the vegetable a favorite addition to soups, casseroles and white meet entrees. You can just have it as a side dish, or with white fish such as halibut or any other white flaky fish or with chicken.

Here is my take on this delicate and tasty fish.

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You Need:

Ingredients: Amount:
Flounder Fillets . 4 (6 oz.).
Kosher Salt. 1 tsp.
White Pepper. 1/4 tsp.
Olive Oil. 3-4 tbsp.
Butter. 2 tbsp.
Granulated Garlic. 1/4 tsp.
White Sugar. 1/4 tsp .
Paprika. 1/4 tsp.
Lemon Juice. 1 and a 1/2.
Dry Wine. 1/2 cup.
Carrots . 4-5 Julienned.
Leek. 3 stalks Julienned.
Onion. 1/2 sliced .
Garlic. 3-4 cloves .
Parsley. 1/4 cup .
Fresh Dill 1/4 cup .
Flour 1/4 cup .

Instructions for preparing the Flounder:


Mix all the seasoning together and season the Flounder fillets with it. In a deep dish add the flour and season with the same mix seasoning you use for the fish. Coat well in the flour, but make sure to shake off the excess flour. Juice the lemon, and put the juice aside.


Heat 2 tablespoon of olive oil in a large skillet over medium – high heat until shimmering. Add the Flounder fillets and sear on both sides for 3-4 minutes or until you see the golden crust it’s form. Take it off the the stove and put it a side. In another large skillet put the remaining of the olive oil and add the butter. Heat it up before you add the julienned vegetables on a medium temperature and stir occasionally. Sautee for 4-5 minutes or until the vegetables are soft and they change color. Turn dawn the temperature and add the garlic and sauté for s few minutes. Poor the wine, and turn the heat up for about 30 second so the alcohol can evaporate. Turn the heat down to medium, and add the lemon juice. Cook for about 1-2 minutes.
Add the fresh herbs. To serve put on the bottom of the serving dish some of the sauté vegetables and then lay on top the crispy flounder fillets and then on top put the rest of the sauté vegetables and sprinkle with more fresh dill and parsley. This dish is god to pear with dry wine like Chardonnay or if you like red wine Pinot Noir is an excellent choice as well.

Bon Apetit!

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