Flounder, stewed with vegetables
4 servings
80 minutes
Flounder stewed with vegetables is a refined dish of European cuisine that combines the tenderness of sea fish with the aroma of fresh vegetables. Flounder is known for its soft, slightly sweet taste and pleasant texture, while vegetables like carrots, celery, and onions add richness and depth. Historically, stewed fish was popular among coastal regions of Europe where the combination of accessible ingredients and simplicity of preparation made it a family favorite dinner. The flavor of the dish unfolds through gentle stewing, and a light sauce with vegetables makes it juicy and appetizing. Serving it with potatoes or noodles highlights its nutritional value. It’s an ideal choice for a dinner where one wants to enjoy the harmonious taste and aroma of the sea breeze.
1
Clean, wash, and cut the vegetables into strips or circles. Place in a pot, pour in 1/8 liter of boiling water, and cook until half done.
- Celery root: 50 g
- Carrot: 100 g
- Parsley root: 50 g
- Leek: 50 g
- Onion: 30 g
- Salt: to taste
2
Clean the flounder, rinse, separate the fillet, cut into pieces, salt, sprinkle with flour. Fry on both sides in hot fat (small fish can be fried whole without the head).
- Flounder: 1.2 kg
- Wheat flour: 20 g
- Fat: 50 g
- Salt: to taste
3
Place the fish on the vegetables, cover with a lid, and simmer on low heat for 20-30 minutes. Add water as it evaporates.
- Flounder: 1.2 kg
4
Place the cooked fish on a plate, pour with vegetable sauce, and sprinkle with greens. Serve with potatoes and noodles.
- Dill: 1 teaspoon
- Chopped parsley: 1 teaspoon