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Not a plaice

Not a plaice but a 1lb 6oz flounder that my mate caught in Pwllheli harbour today. He noticed that lots of whitebait had come into the harbour and that some mackerel had followed them in. He slung a hand line out with some feathers to try and catch some but instead of mackerel he caught this.

They haven't got the best reputation as an eating fish, especially if they've been living in a harbour, so how would you cook this? Its now languishing in our fridge waiting for your answer.

When unsure what to do with a fish I advocate keeping it simple. A knob of butter, salt & pepper and a little lemon juice. Wrap the fish with the other ingredients in foil and pop it the oven for about 15 minutes.

Now, a favourite of mine is Dilled Potatoes, and they are absolute perfect with flat fish and will go with either a few veggies or a decent salad
Rare one

Baked Flounder with Sour Cream

•2 flounder fillets
•4 tablespoons fresh dill, chopped
•½ cup sour cream
•2 tablespoons capers
•1 tablespoon freshly ground black pepper
•½ teaspoon salt
•Cooking spray

Wash and clean the founder fillets and pat dry with a paper napkin or clean kitchen towel. Sprinkle salt and pepper evenly over the flounder fillets and place them on a baking tray coated with cooking spray. Bake the flounder fillets in the oven for 7 minutes at 320º C. Remove from the oven immediately and sprinkle with dill. Place it in the oven again for an additional minute.

In a small bowl, combine the sour cream with the capers and mix them thoroughly. Serve the baked flounder with the sour cream and caper mixture.

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