Stuffed Flounder Fillets with Sweet Red Pepper Sauce recipe
ingredients
4 whole or 8 halves flounder fillets, skinned
2 tablespoons dry white wine
Sweet Red Pepper Sauce
4 red peppers, de-seeded and chopped
2 medium onions, finely chopped
2 tablespoons olive oil
2 tablespoons dry white wine
Sweet Red Pepper Sauce
4 red peppers, de-seeded and chopped
2 medium onions, finely chopped
2 tablespoons olive oil
for the stuffing
2 tablespoons spring onions, finely chopped
2 tablespoons parsley, finely chopped
Juice of 1/2 lemon
2 teaspoons lemon rind, finely grated
1 small egg, beaten, to bind
Freshly ground black pepper
1 cup (2 oz) 60 g breadcrumbs
2 tablespoons parsley, finely chopped
Juice of 1/2 lemon
2 teaspoons lemon rind, finely grated
1 small egg, beaten, to bind
Freshly ground black pepper
1 cup (2 oz) 60 g breadcrumbs
method
1. Wash the flounder fillets, pat dry with kitchen paper and prepare them for rolling.
2. Now make the sauce. Place the chopped peppers in a saucepan with the onions, garlic, lemon juice and olive oil.
3. Cook very gently over a low heat for about 1 hour - the peppers will make quite a bit of their own juicy liquid.
4. Process the mixture in a blender until smooth, then set aside.
5. Combine the stuffing ingredients to make a moist mixture and spread some of this along each fillet, remembering that the side which formerly had the skin on must be on the outside of the roll so that it will contract and keep its shape when cooked.
6. Heat the grill. Remove the rack from the grill pan and arrange the stuffed rolls on the base of the pan.
7. Add the white wine. Grill under a medium heat for 3 or 4 minutes, then, using a spatula, carefully turn the rolls over and grill for a further 3 or 4 minutes, or until cooked.
8. Transfer the rolls to a warm serving platter, gently re heat the sauce, adding the wine and cooking juices from the grill pan.
9. Pour this around, not over, the flounder rolls and serve immediately.
2. Now make the sauce. Place the chopped peppers in a saucepan with the onions, garlic, lemon juice and olive oil.
3. Cook very gently over a low heat for about 1 hour - the peppers will make quite a bit of their own juicy liquid.
4. Process the mixture in a blender until smooth, then set aside.
5. Combine the stuffing ingredients to make a moist mixture and spread some of this along each fillet, remembering that the side which formerly had the skin on must be on the outside of the roll so that it will contract and keep its shape when cooked.
6. Heat the grill. Remove the rack from the grill pan and arrange the stuffed rolls on the base of the pan.
7. Add the white wine. Grill under a medium heat for 3 or 4 minutes, then, using a spatula, carefully turn the rolls over and grill for a further 3 or 4 minutes, or until cooked.
8. Transfer the rolls to a warm serving platter, gently re heat the sauce, adding the wine and cooking juices from the grill pan.
9. Pour this around, not over, the flounder rolls and serve immediately.
serving amount
serves 4
rate this recipe
6.5
out of 10
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more information
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