Steamed Winter Flounder & Tomato Sauce

[gazza1960]

A fresh Flounder caught from open water is a tasty evening supper,but lets not confuse ourselves with a fish that's lived its life in murky
estuary waters filled with fuel oil and mud,not for me thanks,but ill leave that choice up to you..........meal time 25 mins approx

INGREDIENTS

1 x 1 1/2lb Fresh flounder= 2 fillets per person(Sole or Plaice Fillets)
4 firm potatoes peeled and halved
handful of whole green beans

TOMATO SAUCE

2 banana shallots chopped small
1 clove garlic chopped small
8 cherry tomatoes halved per person
300 ml Fish stock
1/2 tsp dried thyme
olive oil for cooking
salt & pepper



Fresh open sea Flounder between 1 1/2 to 2 lb produces 2 sizeable fillets.



Fillet and skin the Flounder,Roll up the fillets from end to end and set aside.



Using a steamer of your choosing,heat the water to a strong simmer and place the potato halves in the bottom tray for .........10 mins......then add the whole beans .....for a further 5 to 8 mins,or until cooked to your living.

Meantime lets make the Tomato Sauce..................



Heat a pan with a splash of olive oil to a medium heat and soft fry the
shallot onions for 5 minutes,then add the chopped garlic for a further 1 minute.

Now add the chopped tomatoes,dried Thyme and season with salt and pepper.....continue to cook for 3 to 5 mins.....add the fish stock to pan for last minute and bring to a low boil then remove pan from heat.



Whilst the frying pan is cooking for the remaining 3 to 5 minutes we add the Rolled Flounder Fish fillets to the top steamer tray and place the lid on.

Once the Flounder fillets are opaque in colour,skewer the flesh with a sharp knife to check they are cooked through.



Plate up your Tomato and onion sauce,then add your steamed spud halves and whole beans,now top this with your Rolled Flounder Fillets and drizzle some more sauce over them....season to taste.



""Steamed Winter Flounder & Tomato Sauce""

Enjoy

Gazza

[gazza1960]

[pumkinlover]

Oh Gazza.............that  looks scrummy again!!

[small]

Thanks, Gazza, I love your recipe posts. I've never eaten flounder, how does it differ from plaice or sole which I see are alternatives for this? I love both of those....

[gazza1960]

Flounder is a very "Mild" tasting flat fish its not easily sourced through Tesco etc......but I have a local wet fish man that comes up from Sussex and gets a few from the shingle banks, you might even call it "Bland" hense I enjoy it simply steamed but add the tomato and onion sauce over it which adds enough flavour in each mouthful....it also Grills well,but even then I add a thingy of Anchovie Garlic Butter to sharpen the taste.....lovely with crusty bread though !!!!!

For me Plaice is Tops for singular flavour,with Sole a close second so each of those flatties would be spot on In this recipe with or without the sauce just eaten with all the vegetables.,.....

I just tend to cook what I have and compare it to others ive already tried and the Humble Flounder is worth a look if you see it
on a wet fish shop stall.

[RenishawPhil]

Hmmmm I love flounder!!! Always used to go *floundering* as a kind. It's very under rated, can be well sized and cheap. Also known as flukes:)

[small]

I didn't know flounders were the same as flukes - my dad remembers a man selling flukes from a barrow in the 1930's, caught in the Dee estuary, with all the heavy industry along there at the time I bet they were fairly contaminated!

[RenishawPhil]

All flukes are flounders but not all flounderd are flukes