Thursday, October 12, 2017


Open-Face Flounder Sandwich


  • 1lemon, halved
  • 1/3cup mayonnaise
  • 1shallot, minced
  • 1tablespoon pickle relish
  • 1teaspoon Dijon-style mustard
  • Kosher salt and freshly ground black pepper
  • 1 1/2pounds flounder or other firm white fish, cut into 4 portions
  • 2tablespoons all-purpose flour
  • 3tablespoons vegetable oil
  • 4slices sourdough bread, toasted
  • 4cups mixed herbs and greens, such as parsley, chives, basil, cilantro, spinach and/or sorrel, coarsely chopped
  • Directions

    1. Juice half of the lemon. Cut remaining half into wedges. For sauce, in bowl combine juice, mayonnaise, shallot, relish, and mustard. Season with black pepper.
    2. Lightly season flounder with kosher salt. Sprinkle flour onto a large plate. Dip fish into flour, shaking off excess. In a large skillet heat oil over medium-high heat. Carefully add fish to skillet (do not crowd; cook in batches if necessary). Cook 4 to 6 minutes per half-inch thickness or until fish flakes easily with a fork, turning once.
    3. Spread sauce on each bread slice; sprinkle with half the herbs. Top with fish and remaining herbs. Serve with lemon wedges.

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