Parmesan Crusted Flounder
Камбала по-флорентийски - Flounder Florentine
English/Russian description:
8 flounder fillets
For stuffing:
2.5 ounces frozen chopped spinach
2 gloves minced garlic
0.5 cup ricotta cheese
2 table spoons sour cream
0.25 cup dry bread crumbs
2 table spoons chopped onions
0.5 fresh lemon
0.25 tea spoon ground nutmeg
black pepper, a bit of chili, oregano, salt to taste.
In a bowl, mix well spinach, ricotta, sour cream, onions, bread crumbs, nutmeg. Add chili pepper, oregano, salt.
Sprinkle fillets with salt, black pepper, oregano on both sides
Spread the stuffing mixture over each fillet, only to about one half from the tail edge
Starting from tail edge, roll up the fillets, secure with toothpicks
Put the fish rolls into baking dish, coated with oil
If you have some stuffing remaining, put it on sliced tomatoes and add to the dish
Sprinkle each fillet with olive oil and lemon juice
Heat the oven to 420F and bake for 10 minutes
Remove the tooth picks and serve right away.
8 филе камбалы
Для начинки:
70 гр замороженного нарезанного шпината (отжатого)
2 зубочка измельченного чеснока
0,5 стакана сыра рикотта
2 столовых ложки сметаны
0,25 стакана панировочных сухарей
2 столовых ложки ложки нарезанного лука
0.5 свежего лимона
0.25 чайной ложки молотого мускатного ореха
черный перец, немного перца Чили, орегано, соль по вкусу
В миске перемешать шпинат, рикотту, сметану, лук, хлебные крошки, мускатный орех. Добавить перец Чили, орегано, соль
Посыпать филе солью, черным перцем, орегано с обеих сторон
Распределите начинку смеси на каждое филе, только до половины, начиная от хвостовой кромки.
Начиная от хвостовой части, завернуть в виде рулета и закрепить зубочистками.
Положить рыбные рулетики в форму для запекания, смазанную маслом.
Если осталась начинка, положить сверху на ломтики помидоров и добавить в форму.
Смазать каждое филе оливковым маслом и сбрызнуть лимонным соком
Разогреть духовку до 215C и выпекать в течение 10 минут
Удалить зубочистки и подавать горячим.
How to Make Flounder Francaise | Best Flounder Recipe
Chef Dom Shows you how to make Flounder Francaise with a lemon butter cream sauce that will truly knock your socks off! This is the best Founder recipe we ever prepared. It is simple to cook, and you will love the aromatic and tasty flavors of this fresh fish - Francaise style. You can also use this recipe to make Chicken Francaise, which is the original protein for this delightful dish.
Happy Cooking!
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Broccoli stuffed fish fillet - Simply Cook With Americana
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18th : Broccoli stuffed fish fillet
Flounder Florentine Roll Ups
You can find the Mornay sauce recipe here:
Greetings! Tonight I had to think about what to make for dinner. I had picked up a couple bags of baby spinach for $1 each off the produce markdown rack on Sunday and I have been want to make fish. This recipe is a hybrid of one I remember my mom making while I was growing up. It reminds me of the fancy stuffed flounder fillets you can get when you dine out. Mom used to make a flounder Mornay that we all loved, it was time intensive and usually saved for special occasions. This dis,however, can be put together fairly fast and you don't have to wait for a special occasion to enjoy it.
Use any white fish you like that has a thin filet. I would not use a cod for this unless you have your fish monger make nice thin filets. Orange Roughy, Tilapia, Flounder or Swai would be nice as well.
You can steam the spinach, but why take the time? Simply lay on some baby spinach leaves, sprinkle over some buttered bread crumb and parm and roll those babies up. I laid min in a casserole on top of a very generous layer of fresh spinach. I put some chicken stock in the pan to steam everything. I also dotted each roll with a bit of butter and sprinkled over some of the remaining bread crumbs. This made for a nice crunchy topping. I baked this for approximately 20 minutes until the spinach was wilted and the fish flaked.
I topped the roll ups with a Monterey Jack Mornay sauce which I did a separate video for. You can enjoy these roll ups with or without the sauce. I made some angel hair pasta that I dressed simply with butter and herbs. In all this meal took less than an hour to prepare and it was amazing!
I hope that you will try this and I hope you love it!
Happy Eating!
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Recipe Flounder Florentine
Recipe - Flounder Florentine
INGREDIENTS:
●2 (10 ounce) packages frozen chopped spinach, thawed and drained
●1 pound fresh or frozen flounder, or sole fillets, thawed
●3 tablespoons chopped onion
●2 tablespoons butter or stick margarine
●3 tablespoons all-purpose flour
●1/4 teaspoon salt
●1/4 teaspoon pepper
●1/8 teaspoon ground nutmeg
●1 1/2 cups fat-free milk
●1 tablespoon grated Parmesan cheese
●1/4 teaspoon paprika