12-28-2004, 12:30 AM
[font "Arial"]Baked Whole Flounder with Asparagus and Mustard Sauce [/url][/font]
INGREDIENTS
1 headless cleaned flounder (1 3/4 to 2 1/4 lbs.) or whole flounder, with head and tail (2 1/2 to 3 lb.)
1 Tbsp. olive oil
Salt and pepper
2 Tbsp yellow cornmeal
1 1/4 pounds fresh asparagus, steamed
Chopped fresh parsley or chives and lemon slices for garnish
Mustard Sauce
1/4 cup sour cream
2 Tbsp. mayonnaise
2 tsp. coarse-grained mustard 1 tsp. Honey
INSTRUCTIONS
For the mustard sauce, combine all the ingredients and stir to mix well. Refrigerate until needed. Rinse fish with cold water and pat dry; set aside. Preheat oven to 350°F.Oil the white side of the fish with a little more than half the oil. Be sure to oil the fins and tail. lay fish, oiled side down, on a rimmed baking sheet. Brush remaining oil over top side of fish. Sprinkle fish with salt, pepper, and cornmeal. Bake, uncovered, until fish is opaque and flakes when tested with a fork along backbone, 30 to 40 minutes. While fish is baking, cook asparagus. Bone fish in pan, or lift fish from pan with 2 large spatulas and set on a carving board to bone. To bone at the table, transfer fish to a large serving platter, surround with asparagus and serve Mustard Sauce on the side. Garnish with chopped parsley and lemon slices
[signature]
INGREDIENTS
1 headless cleaned flounder (1 3/4 to 2 1/4 lbs.) or whole flounder, with head and tail (2 1/2 to 3 lb.)
1 Tbsp. olive oil
Salt and pepper
2 Tbsp yellow cornmeal
1 1/4 pounds fresh asparagus, steamed
Chopped fresh parsley or chives and lemon slices for garnish
Mustard Sauce
1/4 cup sour cream
2 Tbsp. mayonnaise
2 tsp. coarse-grained mustard 1 tsp. Honey
INSTRUCTIONS
For the mustard sauce, combine all the ingredients and stir to mix well. Refrigerate until needed. Rinse fish with cold water and pat dry; set aside. Preheat oven to 350°F.Oil the white side of the fish with a little more than half the oil. Be sure to oil the fins and tail. lay fish, oiled side down, on a rimmed baking sheet. Brush remaining oil over top side of fish. Sprinkle fish with salt, pepper, and cornmeal. Bake, uncovered, until fish is opaque and flakes when tested with a fork along backbone, 30 to 40 minutes. While fish is baking, cook asparagus. Bone fish in pan, or lift fish from pan with 2 large spatulas and set on a carving board to bone. To bone at the table, transfer fish to a large serving platter, surround with asparagus and serve Mustard Sauce on the side. Garnish with chopped parsley and lemon slices
[signature]