CookEat Recipe
Flounder Fillets Horly
Breaded flounder fillets fried until golden, with hot tomato sauce, lemon and parsley.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Have a fishmonger fillet and skin one fresh three-pound whole flounder, keeping all the actual fillets for this dish. Check carefully for bones and cut each fillet into three equal slanting pieces. Season all the fish with half a teaspoon salt and two saltspoons finely ground white pepper.
Step 5
Lightly flour each piece, dip in beaten commercially pasteurized egg and coat gently in fresh breadcrumbs. Discard flour, egg and crumbs that touched raw fish.
Step 6
Heat enough canola oil in suitable deep-frying equipment without overfilling. Fry in small batches for about ten minutes until golden, the thickest fish centres reach 70°C and the coating is fully cooked. Drain well on clean food-safe paper and sprinkle a little additional salt over.
Step 7
Arrange on a hot dish with a clean food-safe folded napkin. Decorate with six lemon quarters from the one and a half lemons and washed parsley, and serve promptly with one actual gill of the hot finished tomato sauce separately.
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