Recipe: Delicious My Grandmother's Recipe for Braised Flounder

My Grandmother's Recipe for Braised Flounder. Cajun recipes have a reputation for being full of flavor, and this Cajun Flounder with Ponchartrain Sauce served over a bed of quinoa is one of those recipes. It starts with the baked blackened flounder and ends with a rich white wine sauce. Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.

Rinse the flounder under cool water and arrange in the pan. Whisk together the olive oil and garlic. Place a spring of thyme on each piece of flounder. You can cook My Grandmother's Recipe for Braised Flounder using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of My Grandmother's Recipe for Braised Flounder

1. You need 2 of Flounder (steaks/vertical cuts).
2. Prepare 1 block of Firm tofu.
3. Prepare 1/2 bunch of Komatsuna.
4. Prepare 50 ml of ※ Soy sauce.
5. It's 100 ml of ※ Sake.
6. It's 150 ml of ※ Mirin.

Rub the fillets on both sides with lemon juice, then salt and pepper them to taste. Place the fillets in the baking dish& completely dab with butter. Then sprinkle evenly with chopped scallions& tarragon. Which kind of sauce are you looking for?

My Grandmother's Recipe for Braised Flounder instructions

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..

Tomato Sauce Chili Sauce Pasta Sauce Peanut Sauce Any Type of Sauce. First up on the menu is our Browned Butter Flounder with Lemon Snap Peas. Browning the butter for this sauce, a classic French preparation called meunière, adds a toasty nuttiness, balanced with bright lemon. Jell-O was always a staple in Grandma's dessert recipe box, and this sweet-and-salty dish is easy to share at a potluck. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.