Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, my grandmother's recipe for braised flounder. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Top-rated recipes for this tasty whitefish. This baked stuffed flounder is easy to make ahead and serve to your guests. The sage stuffing and subtly flavored cream sauce bring accolades from seafood lovers!

My Grandmother's Recipe for Braised Flounder is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. My Grandmother's Recipe for Braised Flounder is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have my grandmother's recipe for braised flounder using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make My Grandmother's Recipe for Braised Flounder:

1. Take 2 Flounder (steaks/vertical cuts)
2. Take 1 block Firm tofu
3. Prepare 1/2 bunch Komatsuna
4. Get 50 ml ※ Soy sauce
5. Take 100 ml ※ Sake
6. Make ready 150 ml ※ Mirin

Since these chickens are not as old as stewing hens, I. Flounder Tempura is a quick, light way to do any mild white fish that holds up well and doesn't flake apart when cooking. If you don't use lemon and tartar sauce, you might find the need for a little salt and pepper. Next time you make this recipe, add the seasoning to the tempura batter before dipping.

Instructions to make My Grandmother's Recipe for Braised Flounder:

1. Rinse the flounder quickly and marinate with 1 tablespoon of sake (not listed in the ingredients) for about 10 minutes. Make 2 parallel incisions lengthways on each piece.
2. Cut the firm tofu into 6 equal portions and drain. Rinse the komatsuna and discard the bottom. Rinse off any dirt from the bottom part with your fingers. Cut into 4 cm lengths.
3. Combine the ※ sauce ingredients in a pot and bring to the boil. Add the flounder and tofu.
4. Cover with a otoshibuta drop lid and cook over a high-medium heat for 10 minutes. Do not move the pot at all during this time. After 10 minutes transfer the flounder and tofu onto a serving dish.
5. Add the komatsuna to the remaining sauce and cook for about 2 minutes until just tender.
6. Garnish with the komatsuna. Reduce the sauce to suit your taste and pour over the fish and tofu.

This flounder recipe is an inventive crossbreeding of two classic dishes: sole amandine, in which the fish is finished with sautéed sliced almonds Recipe Testers Reviews. My husband and I really like sole meunière, but our favorite recipe for it has an astounding amount of butter in it. This easy flounder recipe uses a little bit of bread crumbs, but mostly Parmesan, and we couldn't be happier with the results. Season flounder with salt and pepper. On a large plate, combine Parmesan, bread crumbs, garlic.

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