Not everyone knows that flatfish are not called a specific type of fish, but several such species at the same time. Flounder - representatives of certain families of flat sea fish - usually chooses coastal shallow areas as a habitat, looks unusual in appearance (flattened and with eyes on one side of the head). In cooking, especially in Western Europe, there are several options for how to cook flounder. The best dishes from this fish are called “sel”, and the most delicious flounder is called “halibut”.
Real chefs know all the advantages of this type of product - flounder is delicious, with tender meat, which can be prepared in a variety of ways. However, the ideal cooking option is frying, which can several times increase the taste and healthy qualities of the fish.
It is important to remember that it is impossible to properly cook flounder without following certain rules. For example, in order to preserve the taste of fish during cutting, it is necessary to pour boiling water over the carcass before cleaning it from the scales, after which it is possible to carefully cut off the head, abdominal part on the bones and get rid of the upper layer of skin and fins. In addition, before you prepare a flounder, it should be carefully breaded in flour - this will help get rid of the specific aroma and taste. And the best way to emphasize the amazing properties of flounder is to use thyme powder (it is used before frying) or sauce - onion, white or tomato sauce (perfect for a ready-made, still hot dish).
The traditional (classic) recipe for creating an appetizing dish from flounder suggests taking the following products: fish (500 gr.), Onions (200 gr.), Ketchup or tomato paste (100 ml.). You will also need breadcrumbs, some salt, some spices and herbs, as well as cooking oil for frying. If you want to learn how to cook flounder correctly, follow the instructions - clean the fish, get rid of the fins and entrails, rub well with a mixture of salt and spices and set aside for half an hour. While the carcass will be soaked, you can cut the onion rings, fry it until golden brown in vegetable oil, and then add half a glass of water and a portion of ketchup or tomato paste to the mixture. Next, roll the flounder in breadcrumbs and fry until golden brown on both sides - after that, the fish can be moved to plates and sprinkled with tomato sauce, which emphasizes the amazing delicate taste of the dish. It is best if the sauce and fish are still hot, which will allow them to complement and emphasize the shades of each other.
Cooking flounder in the oven is not a very quick way, but it allows you to achieve an interesting result. Fish after such processing becomes unusually tasty and juicy, retaining all the beneficial properties and vitamins. To do this, take care of the main set of ingredients: actually flounder (550 gr.), Tomatoes (300 gr.), Lemon (1 pc.), As well as greens and all kinds of spices. Before you prepare the flounder, you need to clean it, salt it well and season it, pour lemon juice on it and send it to the refrigerator for a couple of hours. At this time, you should cut the tomatoes into cubes and chop the greens, and after the specified time, when the fish is marinated, all the products can be sent in several layers on a baking dish. Further, it’s a matter of technology: the dish is put in the oven for half an hour, after which, if the surface has not yet started to burn, you can sprinkle it with herbs and return to the oven for another 5-10 minutes. It is very important to monitor the process, otherwise the tomatoes may dry and burn. In addition, the fish should not be allowed to dry out - in this case, it will lose its usefulness, not to mention the unique taste.