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SAUTEED FLOUNDER FRANCESE STYLE WITH ARUGULA AND TOMATO RECIPE

Updated: Jul 13


SAUTEED FLOUNDER FRANCESE STYLE WITH ARUGULA AND TOMATO RECIPE - YaEat.tv (1)
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Ya’Eat Cooking Channel- Servings: 2-4 | Prep Time 10 minutes | Cooking Time: 10 mins. Today’s recipe is Sauteed Flounder Francese Style with Arugula and Tomato in White Wine, Lemon Garlic Sauce!

This Sauteed Flounder Francese Recipe will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Season 2 | Ep. 12 | Recipe #60. On Ya'Eat we specialize in Italian and Seafood Recipes but do so much more. www.YaEat.tv


SAUTEED FLOUNDER FRANCESE-STYLE INGREDIENTS

  • 1 lb. Flounder or Sole Fillet

  • 1 Cup Clam Juice

  • 4 Eggs

  • ¼ Cup Dry White Wine

  • Fresh Lemon Juice - ¼ Lemon

  • 2 Cloves Garlic

  • ½ Cup Chopped Arugula

  • 2 oz. Chopped Parsley

  • 1 ½ Dozen Cherry Tomatoes

  • 3 oz. Butter

  • 3 oz Extra Virgin Olive Oil

  • 3 oz of Cornstarch and 3 oz. of Water for Slurry.

  • Salt and Pepper to taste

SAUTEED FLOUNDER FRANCESE STYLE INSTRUCTIONS

  1. Start by inspecting the Flounder for any bones by running your finger up and down the seam.

  2. Add 1 tsp. of Salt and 1 tsp. of Black Pepper the Flour.

  3. Beat Eggs and add some chopped parsley to the eggwash.

  4. In a saute pan add 1 oz. of Butter and 3 oz of Extra Virgin Olive Oil and heat up.

  5. While your butter and oil are heating up, dip the Flounder in the Flour and shake off excess flour and submerge in the eggwash mixture.

  6. Once your butter and oil are hot enough, add the Flounder to the pan and brown on both sides, about 2 minutes on each side, and remove from the pan and set aside. Be very gentle when handling the Flounder it is delicate flaky white fish and will break on you if you’re not careful. Use a spatula.

  7. After cooking all the Flounder drain the excess butter and oil from the pan and leave a little of the oil and add sliced garlic to the pan and lightly brown,

  8. Now you can deglaze the pan with White Wine.

  9. Add Clam Juice, Lemon Juice, 2 oz. of Butter, and 2 tbsp of Cornstarch and Water Slurry to help thicken Sauce, You may need more or less depending on how thick you would like the sauce.

  10. Add the Flounder back to the saute pan and cook for 1 minute, add tomatoes and 2 tsp. of parsley and cook for 2 minutes.

  11. You are done... Let’s Eat! Nice Job and Enjoy. 😊


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