Scholle Gebraten (Whole Sauteed Flounder)
>
Decades ago, when I was about 19 years old, working as a commis de cuisine on the German Seaboard (Ostsee), in Timmendorfer Strand, Hotel Seeschlösschen), this dish was one of the all time favorites on restaurant menus, either the whole fish or, for the less adventurous, fillets like I have used here.
Usually served “Meuniere” or “Grenobloise”, accompanied by “Kartoffel Salat” (potato salad) or “Dill Kartoffeln” (dill potatoes), “Scholle” (flounder) was abundant and therefore one of the most economic and popular fresh fish one could order in a restaurant.
How times have changed…………
>
Bon Appétit ! Life is Good !
>
>
Click here for more Fish on ChefsOpinion
>
>
>
Sauteed Flounder Fillet “Grenobloise”
>
Sauteed Flounder Fillet “Grenobloise”
>
Sauteed Flounder Fillet “Grenobloise”
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>
-
- clean 3 ea small red beets, cook in salted water until soft, cool, peel and slice
-
- add 1 small finely diced onion, 1 tblsp apple cider vinegar, 1 tblsp olive oil, kosher salt and cayenne pepper to taste
-
- peel, cook and cut in half 1 lb small potatoes, drain
-
- saute potatoes in 2 tblsp butter until hot, season with kosher salt and cayenne pepper to taste, remove from heat, add 1 tblsp sliced fresh dill
-
- dill potatoes and red beet salad
-
- fillet 2 ea lemon, reserve fillets, use juice from lemon carcasse to season the fish
-
- season 6 ea large flounder fillets with lemon juice, soy sauce, kosher salt and cayenne pepper to taste
-
- dredge the fillets in a/p flour, saute in olive oil until just cooked through but not dry, remove fillets to a serving plate
-
- add 6 oz of whole butter to the pan, heat until just starting to brown (beurre noisette)
-
- top the fish with the lemon fillets, 2 tblsp capers and 2 tblsp chopped Italian parsley
-
- pour the beurre noisette over the garnish
-
- Sauteed Flounder Fillet “Grenobloise”
-
- Sauteed Flounder Fillet “Grenobloise”
-
- Sauteed Flounder Fillet “Grenobloise”
>
>
>
>
ChefsOpinion 