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Flounder "Kiev"

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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Dairy, Vegetables May 1992 1 servings

INGREDIENTS

3/4 Stick unsalted butter; softened (6
; tablespoons)
1 Garlic clove; minced and mashed
; to a paste with a
; pinch of salt
2 ts Minced fresh parsley leaves
1 ts Minced fresh thyme leaves
Six; (1/2-pound) flounder
; fillets, halved
; lengthwise
All-purpose flour seasoned with salt and
; pepper for dredging the fish
2 lg Eggs; beaten lightly
1/4 c Milk
2 c Fine dry bread crumbs; about
Vegetable oil for frying the fish

INSTRUCTIONS

In a small bowl whisk together the butter, the garlic paste, the parsley,
the thyme, and salt and pepper to taste. Using a sheet of wax paper as a
guide roll the butter mixture into a 6-inch-long log and chill it for 1
hour, or until it is firm. Cut the butter mixture into 1-inch pieces, cut
each piece in half, and roll each half into a 1-inch-long log. Chill the
butter logs for 30 minutes, or until they are firm.
On a work surface season the flounder fillet halves, skinned sides up, with
salt and pepper, beginning with the narrow end roll up each fillet half
around a butter log, and secure each roll, including the sides, with wooden
picks to enclose the butter completely.
Have ready in separate shallow dishes the flour, the eggs beaten with the
milk and salt and pepper to taste, and the bread crumbs. Dredge each roll
in the flour, shaking off the excess, dip it in the egg mixture, letting
the excess drip off, and dredge it in the bread crumbs, making sure the
fish roll is coated completely and evenly. Transfer the fish rolls as they
are coated to a wax paper-lined baking sheet and chill them, covered, for 1
hour.
In a kettle heat 1 1/2 inches of the oil to 375F. on a deep-fat
thermometer, in it fry the fish rolls in batches, turning them carefully,
for 7 to 10 minutes, or until the fish is cooked through and the coating is
crisp, and transfer them with a slotted spoon to paper towels to drain.
Serves 6.
Gourmet May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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