| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
White wine |
| 1 |
c |
Water |
| 2 |
|
Bay leaves |
| 1 |
|
Onion — quartered |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
White peppercorns |
| 8 |
|
Parsley sprigs |
| 1/4 |
ts |
Red pepper flakes |
| 8 |
oz |
Tomato puree |
| 1/4 |
ts |
Saffron |
| 1 |
|
Lemon juice — thinly |
|
|
Sliced |
| 4 |
|
Flounder fillets |
INSTRUCTIONS
1. Place water, white wine, bay leaves and onion into large heavy skillet.
Tie thyme, peppercorns and parsley in a layer of cheesecloth. Drop into
wine mixture. 2. Bring mixture to a simmer over medium heat. Add the fish
fillets. Cover skillet and continue to simmer 8-10 minutes or until fish is
firm and flakes easily with a fork. Do not overcook. 3. Remove fish to a
serving platter, using a slotted spoon. Remove cheesecloth bag, bay leaves
and onion and discard. 4. Add tomato puree and red pepper flakes to liquid
in skillet. Bring to a boil, stirring to mix well; boil until liquid is
reduced by half. Add the saffron and 3 thin slices of lemon; boil 1 minute
longer. 5. Spoon sauce over fish fillets and garnish with more thin lemon
slices. Serve immediately.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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