Tuesday, March 17, 2009

Pan fried flounder with leeks

Everything here with the exception of the leeks came from Aldi. That's a $6 bottle of Pinot Grigio in the top right corner. I use it all the time for cooking, and it's not terrible as a table white either.

Gotta clean those leeks, grit likes to hide between the layers.

Leeks in the pan with olive oil, salt and pepper.

After a few minutes on high heat, back it down to medium. Add white wine, lemon juice, a knob of butter and garlic.

Cover and simmer.

Time to dredge the fish. Pan is hot, this goes quickly - butter and olive oil in the pan. Dredge each side of the fish and knock off excess flour, you're going for a thin coat.

Into the pan.

Doesn't take long with fillets this thin...maybe 90 seconds?

How's the sauce? Add tomatoes and olives.

Ready to serve.

1 comment:

  1. Okay, that flounder looks really, really good.


Are you in favor of irradating food?