Fairfield Flounder Fillets And Legal Sauce

Recipe Ingredients

		Corn oil - for frying
1/4 cup	59ml	Dry white wine
1 cup	237ml	Large mushrooms
1/2		Lemon - juiced
		Salt - to taste
		Cayenne pepper - to taste
1		Egg yolk
8		Pitted black olives
1/2 cup	118ml	Peeled shrimp
1 tablespoon	15ml	Minced dill
1/2 cup	118ml	Mayonnaise
		Freshly-ground black pepper - to taste
4		Flounder fillets
		Flour - to dust
1/4 cup	36g / 1.3oz	Grated cheddar cheese
1 1/2 cups	219g / 7.7oz	Bread crumbs

Recipe Instructions

Heat oil in deep fryer to 350 degrees. Reduce wine in saucepan over high heat. Mash mushrooms into a paste, add to wine reduction. Add lemon juice and season with salt and cayenne. Fry for 1 minute and add egg yolk. Stir together well.

Combine olives, shrimp, dill and mayonnaise. Season with pepper.

Dry fish fillets, season with salt and pepper, dip in flour and spread with mushroom paste. Coat fillets lightly with grated cheese and finally with bread crumbs. Deep fry fish for 2 1/2 minutes. Serve with shrimp sauce.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0225) - from the - TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.