Flounder Fillet with Young Vegetables

Main Dishes | Kazakhstani cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

A recipe by John Smith, an American chef who has greatly contributed to the culinary scene in the United States.

Ingredients

Flounder - 1⅕ kg
Butter - 5.3 oz
Spanish onions - 2 heads
Champignons - 10.6 oz
Dry White Wine - 3 fl oz
Scallions - 1 bunch
Cream - 7 fl oz
Parsley - 0.7 oz
Courgette - 21.2 oz
Eel - 1 bunch
Green Peas - 10.6 oz

Step by Step guide

Step 1

Boil the peas in boiling water for about a minute. Remove them. In the same water, cook the zucchini, cut into small cubes, for two minutes. Then, in the same pot, blanch the shredded lettuce for thirty seconds.

Step 2

In a skillet, sauté the onion in butter until it becomes soft. Add the finely chopped mushrooms and cook for a couple of minutes. Pour in the wine and simmer for about a minute.

Step 3

Place the sole fillet in the pan, cover with a lid, and simmer for five minutes.

Step 4

Remove the fish, strain the sauce, and add chopped green onions and parsley. Reduce slightly, then mix in the cream, followed by small pieces of cold butter using a whisk. The sauce should be thick and not separate. Serve with vegetables, drizzled with the sauce.