How to Cook Flounder

Not everyone knows that it is customary to name a flounder not a specific type of fish, but several such species at the same time. Flounder - representatives of certain families of flat marine fish - habitat usually chooses coastal shallow areas, outwardly looks unusual (oblate form and with eyes on one side of the head). In cooking, especially in Western Europe, there are several options for how to cook flounder. The best dishes from this fish are called "sel", and the most delicious flounder is called "halibut".

These cooks know all the advantages of this kind of products - flounder delicious, with tender meat, which can be prepared in a variety of ways. However, the ideal cooking option is frying, which can several times increase the taste and useful qualities of fish.

It is important to remember that it is impossible to properly prepare flounder without observing certain rules. For example, in order to preserve the taste of fish when cutting, it is necessary to burn the carcass with boiling water before cleaning from the scales, after which you can gently cut the head, the abdominal part, and get rid of the upper layer of the skin and fins. In addition, before preparing the flounder, it should be carefully paned in flour - this will help get rid of the specific flavor and flavor. And the best way to emphasize the amazing properties of flounder is the use of thyme powder (it is used before roasting) or sauce - onion, white or tomato sauce (perfect for ready-made, still hot food).

Traditional (classic) recipe for creating a delicious dish of flounder offers the following products: fish (500 grams), onions (200 grams), ketchup or tomato paste (100 ml.). You will also need breadcrumbs, a little salt, some spices and greens, and vegetable oil for frying. If you want to learn how to cook flounder correctly, follow the instructions - clean the fish, get rid of fins and viscera, grate well with a mixture of salt and spices and set aside for half an hour to the side. While the carcass will be soaked, you can cut the onion rings, fry it to a golden-ruddy color in vegetable oil, then add half a glass of water and a serving of ketchup or tomato paste to the mixture. Next, you need to roll the flounder in breadcrumbs and fry until you get both sides of a golden color - after that the fish can be moved to plates and watered with tomato sauce that will emphasize the amazing delicate taste of the dish. It is best if both the sauce and the fish are still hot, which will allow them to complement and emphasize the shades of each other.

Prepare flounder in the oven - the method is not very fast, but it allows you to achieve an interesting result. Fish after such processing becomes unusually tasty and juicy, preserving all useful properties and vitamins. To do this, it is necessary to take care of the basic set of ingredients: actually flounder (550 gr.), Tomatoes (300 grams), lemon (1 pc.), As well as greens and all kinds of spices. Before you prepare the flounder, it must be cleaned, well seasoned and seasoned, poured with lemon juice and sent to the refrigerator for a couple of hours. At this time, you have to cut the tomatoes into cubes and chop the greens, and after the appointed time, when the fish is missed, all the products can be sent in several layers to the baking dish. Further - the matter of technology: the dish is put in the oven for half an hour, after which, if the surface has not yet begun to burn, you can sprinkle it with herbs and return it to the oven for another 5-10 minutes. It is very important to monitor the process, otherwise the tomatoes can dry up and burn. In addition, you should not allow the fish to dry up - in this case, it will lose its usefulness, not to mention the unique taste.