Steaming halibut in a slow cooker

Flounder is one of the most beloved and popular types of fish among those people who are concerned about their own health, preferring to eat the “right” protein. It is absorbed by the human body much faster and easier than meat. Steamed flounder is included in the diet not only of ladies on a diet, but also of people recovering from surgery and serious illnesses. Flounder is also “shown” for small children.

Due to the content of fatty acids, vitamins and microelements, fish is indispensable for diseases such as bronchitis, thyroid pathologies, colds and flu. Flounder is considered a universal product that can be boiled, fried, stewed, or baked. But steamed flounder is especially good. We bring to your attention several simple but very tasty recipes.

Description of the cooking process

To begin, cut the carrots, celery and apple into equal strips. Chop the onion finely. Fry all the listed products in a small amount of sunflower oil. Add a little salt, lemon juice and seasoning. Place vegetables on the bottom of the steamer and place lightly salted flounder fillet on top.

For the sauce you will need: lemon juice, 120 g of butter, a large bunch of parsley, 5 tablespoons of ground walnuts, ground black pepper, salt. Mix all the listed ingredients together. Pour the sauce generously over each piece of fish. Cook for 10-15 minutes.

How to cook flounder in a slow cooker in Breton style?

Ingredients:

• 4 flounder fillets, 200 g each;
• 125 g cream cheese;
• 1 tbsp. l. lemon juice;
• 1 small leek (white part);
• 1 stalk of celery;
• 1 onion;
• 100 ml dry white wine;
• 100 ml cream 10% fat;
• 2 tbsp. l. butter;
• 0.25 cups flour;
• salt, ground white pepper;

Step-by-step photo recipe for flounder in a slow cooker in Breton style:

Step 1 Prepare the multicooker and ingredients. Step 2 Wash the flounder fillet, dry it, place it in one layer on a dish and sprinkle with lemon juice. Cover with film and leave for 15 minutes. Meanwhile, wash the leeks and celery. Cut the leek into rings 1 cm wide, celery into slices. Peel and chop the onion. Step 3 Turn on the “My recipe plus (multi-cook)” mode, set the temperature to 160 ° C, heat the butter in a bowl and fry the onion, leek and celery for 10 minutes. Blot the flounder pieces with napkins and roll in flour. Shake off excess. Place the fish on the vegetables and season with salt and pepper. Step 4 Pour dry or semi-dry white wine, cook for 15 minutes. Step 5 Mix the cream with cheese until smooth. Open the multicooker lid, pour the cheese sauce over the fish and cook for another 10 minutes. Step 6 That's all, Breton flounder in a slow cooker is ready. It's so simple! Bon appetit!

Required Ingredients

Have to take:

• fish fillet - 2 pcs.;
• salt;
• seasoning for fish;
• one lemon;
• butter - 1 tsp;
• rice - 3 tbsp.

Steamed flounder is prepared in a matter of minutes. The fish fillet is rubbed with seasoning, salted, and sprinkled with lemon juice. Lightly grease the grill with butter and place the fish. Pour a small amount of water into the multicooker bowl. Close the lid. Install the “Steamer” program. Rice can be cooked separately, or it can be cooked together with fish.

Whole flounder in the oven

If you only managed to buy small flounder, don’t worry, cook it whole.

Take:

• Flounder fillet – 500 gr.
• Butter – 4 tablespoons.
• Onion, finely chopped – 3 tablespoons.
• Salt - a small spoon.
• Allspice – a pinch.
• Water – ¼ cup.
• White wine – ¼ glass.
• Yolk of one egg.
• Cream 20% - 2 large spoons.
• Bechamel sauce – ½ cup.
• Seedless grapes, white – a glass.

How to cook:

1. Place the grapes in a saucepan, add water, covering the berries completely. After boiling, cook for 3 minutes, drain the broth.
2. Melt half the butter in a frying pan and sauté the chopped onion in it until translucent.
3. Then place the gutted flounder on top of the carcass. Pepper, salt, add wine and water. When the contents boil, reduce the heat to low. Simmer for 10 minutes.
4. Place the finished fish in a mold and cover with grapes.
5. To prepare the sauce, melt the butter in a frying pan and pour in the yolk mixed with Bechamel. Cook over low heat, stirring constantly, until the sauce thickens.
6. Add spices, pour in cream, bring to a boil. Pour the sauce over the fish in the pan and place in the oven to bake. When the top is browned, take it out and start tasting.

Calorie content

As we mentioned above, this fish with a flat body and bulging eyes is a real find for those who watch their diet. The calorie content of flounder is one of the lowest when it comes to fish. One hundred grams of fish fillet contains only 80-83 kilocalories. Of course, we are talking about raw fish. If flounder is subjected to different cooking methods, its calorie content will change accordingly.

For example, one hundred grams of boiled fish will contain 103 calories. A dish consisting of oven-baked fish, lemon juice and a couple of ripe tomatoes will contain about 110 kilocalories. The calorie content of flounder, which is cooked in a double boiler, will vary from 95-102 Kcal. Fried fish in flour batter will amount to 153 kilocalories. There will be 192 kcal in smoked fish, and only 90 in stewed fish with vegetables.

In order to cook flounder, you first need to clean it.

We defrost the flounder by moving it from the freezer to the refrigerator at a temperature of +2 - +5 degrees. We do not defrost completely for ease of cutting and cleaning the flounder.

If you need to defrost it quickly, you can defrost it either in the microwave in a special defrost mode, or by placing the flounder in a plastic bag in a container with cold water. Do not use warm or, especially, hot water for this purpose! The fish will become flabby and tasteless.

Once thawed, rinse the flounder in cold water and pat dry with a paper towel or napkin.

Trimming the fins and tail of a flounder using kitchen scissors.

We remove the dorsal, ventral and caudal fins of the flounder using kitchen scissors, since these parts of the fish are not used for food.

Its scales are quite small and, in addition, the surface is slimy. Therefore, we carefully scrape off this mucus along with the scales with a knife. The cleaner the flounder, the less specific taste and smell it will have.

In some cases, we remove the dark skin from the eye side of the fish. This again gives us the opportunity to reduce the specific smell and taste of flounder, especially if it is medium or large in size and was caught on muddy ground.

In addition, this must be done for people who are on a diet and suffer from gastrointestinal diseases. Although flounder skin has valuable nutritional properties and increased fat content, it is more difficult for the stomach to digest. In addition, it is better for people on a diet to eat boiled flounder, and if it is fried, then it is better for them not to eat the delicious crispy crust unless fried food is recommended for them.

When boiling flounder, cod, catfish, large pike and other types of fish, in order to remove the specific smell, for each liter of water in which we will boil these fish, add 1 tsp. salt, half a medium-sized carrot, a little parsley, 1 onion, 2-3 small bay leaves, a little peppercorns and 0.5 cups of cucumber brine.

There should be a minimum amount of this marinade in the pan. It should only cover the fish while cooking.

Any fish of the flounder family (halibut, sole) can be processed this way.

Trim the dorsal part at the base of the flounder's head

The head of the flounder is usually removed before cooking, because there is practically nothing to eat in the head. Although cats really love fresh flounder heads. So don’t offend our little brothers and don’t deprive them of this “delicacy” by throwing it in the trash.

In order to remove the head of the flounder along with the entrails, while leaving the caviar in the abdomen, we cut off the dorsal part at the very base of the head, not reaching the spinal bone. And then we break the spinal bone with our hands and tear off the head along with the entrails from the fish carcass.

This is roughly how we separate the head along with the entrails from a flounder carcass.

If there is caviar, then it must also be removed from the belly of the flounder by hand. It is best to fry the caviar separately, in fresh vegetable oil. This way it will be tastier than if you fry it directly with the flounder carcass.

Final cleaning of flounder from blood on the spine and black film from the belly.

It is necessary to use a kitchen knife to clean the blood on the spinal bone of the flounder and remove the black film inside the abdomen. If this is not done, the fish will acquire a bitter taste.

To wash away the remaining blood in the belly of the flounder under a stream of cold water, we recommend using a small brush, as we show in the video recipe and sea story “POLLACK”.

Cut the flounder into long, narrow pieces for frying

Fried flounder will be tastier and cooked better if it is cut into thin, long pieces.

In order to take away the specific taste of flounder, you need to sprinkle it with lemon juice. You can use concentrated lemon juice bought in a store, or better yet, squeeze the juice from fresh lemon.

There are three ways to salt flounder:

• just before frying - 15-20 minutes before frying, soak in milk mixed with salt and pepper: half a teaspoon of salt is required for a quarter glass of milk.
• salt the flour or fine breadcrumbs in which you will roll the fish.
• or salt it when you fry it directly in the pan.

Before frying, flounder must be dredged in flour.

Before frying, roll the flounder in flour or breadcrumbs.

It is advisable to fry flounder, like any other fish, in a cast iron frying pan, since steel or aluminum pans impair the taste of the fish.

Frying flounder in a cast iron frying pan

Flounder fillet has a loose structure, so you need to fry the flounder quickly and in a large amount of boiling oil.

Place the fried flounder on a paper towel to remove excess oil.

Remove excess oil from the flounder using a paper towel or napkin.

For lovers, you can pour melted butter over the still hot flounder. Those who like canned fish in tomato can fry flounder in tomato sauce, preferably from fresh tomatoes. But, it is best to serve fried flounder with pickled cucumbers or tomatoes, or sauerkraut.

Ready fried flounder with Chinese cabbage leaves

It is very tasty to serve ready-made fried flounder with a side dish of fresh or stewed vegetables, or just mashed potatoes.

Steamed fish in a slow cooker with vegetables and Parmesan

Ingredients: - 500 g of fish (cod, hake, pike perch, tilapia); - 100 g parmesan; - 2 onions; - 1 carrot; - 2 sprigs of parsley, dill and celery; - 1/2 tsp. dried basil; - salt; - vegetable oil.

Line the bottom and sides of the steam pan with foil and grease with oil. Cut the fish into cross-sections, rub them with salt and place them on mirror paper. Sprinkle basil on top, add whole sprigs of herbs, as well as carrot slices and onion rings. Grate the Parmesan cheese on a fine grater and cover the vegetable “coat”. Add the required amount of water to the pan and turn on the steamer mode for 15-20 minutes.

How to deliciously fry flounder in a frying pan

Ingredients

• Fresh or frozen flounder - 3 pcs. + —
• - to taste + -
• - 2 pcs. + —
• — 2 pinches or to taste + —
• - not necessary + -
• — on the tip of a knife or to taste + —
• — for frying + —

Cooking flounder in a frying pan in pieces

Having figured out how to properly clean flounder, you can proceed directly to frying it. Since we have removed everything unnecessary from the fish, you can be absolutely sure that the dish will turn out without bitterness and without smell. Or rather, there will be a smell, but not that initially unpleasant one, but a fragrant and aromatic one that will make your head spin. According to this recipe, we will fry the flounder in a frying pan in pieces, seasoning them to taste with your favorite spices.

1. When we clean the fish, cut it into pieces, rinse them under running water, and transfer the liquid to a colander to drain.

If you use a frozen carcass for frying, be sure to give it time to thaw before cleaning. There are two ways to defrost fish: either at room temperature, or transfer it from the freezer to the top/middle shelf in advance for slow defrosting. You cannot freeze and defrost fish several times; this affects not only the taste, but also the quality of the product.

1. Beat the eggs with a whisk.
2. Salt and pepper the fish pieces, sprinkle with lemon or lime juice (but this is not necessary).
3. Dip the fish parts one by one into the egg batter, then roll them in a plate with flour (or breadcrumbs). Then we place the fish in the batter again, and then again in the flour. Thus, we bread the sea fish twice.
4. Heat a frying pan in vegetable oil, place the fish parts chopped and rolled in flour (breadcrumbs) into it, cover them with a lid and fry for 5 minutes until browned. All this time we cook the fish over medium heat.
5. After 5 minutes, use a spatula to turn the pieces over to the other side and continue cooking them for the same amount, but with the lid open.

This completes the simple preparation of fried flounder in a frying pan. Ready fish can be served with winter preserves, mashed potatoes, fresh vegetables, salads or cereals.

Watch our video from the chef - how to fry flounder in a frying pan

Another step-by-step recipe with a photo of frying flounder in a frying pan involves adding hot spices to the dish. After this preparation, we will have tasty, albeit spicy, sirloin parts, which will be an excellent addition to many appetizers and main courses. Frying spicy flounder in a frying pan is no different from the first recipe, except for the step of marinating the finished fried fillet.

Ingredients

• Flounder fillet – 400 g;
• Vegetable oil - for frying;
• Onions – 2 pcs.;
• Salt - to taste;
• Ground black and red pepper - to taste;
• Mayonnaise – 125 g;
• Wheat flour - for breading.

How to deliciously fry flounder fillet without smell

1. We cut (lengthwise) each fillet in half, bread the parts in flour mixed with salt and black pepper.
2. Place the fillet pieces coated in flour in a hot frying pan and fry them over medium heat on both sides until the sides of the fish are browned.
3. Lubricate the fried fish fillet halves on one side with mayonnaise and hot red pepper.
4. Place finely chopped onion on top of the fish and cover one half with the other so that the spicy mayonnaise sauce and chopped onion are in the middle.
5. We leave the fish in this form for half an hour so that it is thoroughly soaked, then we serve the aromatic fish parts with a side dish to the table.

If you come across small carcasses, try frying the whole flounder. The cooking technology is classic: cleaning the fish, breading, frying over a fire until golden brown.

• Before frying, it is strongly recommended to bread the fish (2 or even 3 times) and dip it in batter.
• You don't need to fry the fish for long, since its meat is tender and risks overcooking. Any experienced housewife knows how much time is optimal for frying flounder: 5-7 minutes on both sides under an open lid over medium heat is quite enough.
• To make the fish aromatic and acquire an even more original taste, the tender meat can be rubbed with garlic and sprinkled with lemon juice before breading, and then left to marinate for a while. It is also recommended to use spices at your discretion. Suitable for dressing: Provençal herbs, nutmeg, oregano, thyme, basil, marjoram, thyme, celery, etc.

There are quite a few options for frying flounder in a frying pan, and any of them will definitely give you a tender, juicy dish with excellent taste and smell. Don't forget to use our simple tips on how to properly clean and how long to fry fish until done, and the success of your culinary venture is inevitable.

Bon appetit!

Flounder in milk sauce with mushrooms

The recipe came to us from Denmark, where flounder is loved and traditionally prepared often. The dish is tender, with a slight sourness, so tasty that it is not a shame to offer it to guests. For cooking, you can use fish frozen in briquettes.

• Fish fillet – 350 gr.
• Dry white wine – 150 ml.
• Flour - spoon.
• Egg.
• Rusks – 20 gr.

• Butter - spoon.
• Flour - spoon.
• Milk – 100 ml.
• Mushrooms (champignons) – 60 gr.
• Lemon juice - small spoon.
• Asparagus – 50 gr.
• Pepper, salt.

1. Grease the pan with oil and place half of the fillets. Pour in wine and place on the stove. After boiling, simmer until done.
2. Bread the second half of the fillet with flour, then dip in beaten egg and roll in breadcrumbs. Fry in plenty of oil.
3. Make the sauce. To do this, fry mushrooms cut into slices in butter, add chopped asparagus. Sprinkle with lemon juice, salt and pepper.
4. Pour in the milk. If you think there is not enough sauce, add a little broth.
5. When serving as a treat, place potatoes in the center of the dish, place fried flounder on the right, and boiled flounder on the left, sprinkled with sauce.