Sunday, June 2, 2013

Crispy Flounder with Apricot Sauce

Flounder - 1 big (scored on both sides and cut into two or more pieces)
Butter - 2 tbsp.
Shallot - 1, finely chopped
Apricot Preserve - 4 tbsp.
Dijon Mustard - 1 tbsp.
Olive Oil

To make the sauce, Heat butter and cook the shallots till they are soft and translucent. Add the apricot preserve and mustard and heat through. Keep warm.

Apply salt and pepper to the fish and keep aside. (You can also dredge the founder in flour and/or cornmeal for extra crispness).

Heat a cast iron pan on medium high heat. Once the pan is smoking hot, add the olive oil and immediately add the fish. Cook on medium heat for about 4 minutes  till the bottom side crisps up and become brown. Flip and cook on the other side for another 4 minutes.

Remove on serving platter and apply the warm apricot sauce. Serve immediately.

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