Baked flounder with mushrooms and potatoes in wine
4 servings
50 minutes
Baked flounder with mushrooms and potatoes in wine is a dish inspired by Italian cuisine traditions, where the freshness of ingredients and harmony of flavors are paramount. Flounder, tender and aromatic, is filled with the rich taste of butter, herbs, and lemon juice, creating a refined combination of freshness and softness. Potatoes and mushrooms, browned in olive oil, add richness and earthy notes, while dry white wine gives the dish a sophisticated acidity and depth of flavor.
1
Clean the flounder from skin and entrails and stuff it with a mixture of butter, lemon juice, chopped herbs, and garlic.
- Flounder: 1 piece
- Butter: 100 g
- Lemon: 1 piece
- Parsley: 2 stems
- Thyme: 2 stems
- Ground black pepper: to taste
2
Chop the potatoes and mushrooms, and sauté them in olive oil, lightly salted.
- Potato: 150 g
- Champignons: 100 g
- Olive oil: to taste
- Salt: to taste
3
Place the fish and fried mixture in a baking dish. Also add the sliced leek rings. Season with salt and pepper, add the remaining herbs, olive oil, and wine. Cook at 160 degrees for 40 minutes.
- Flounder: 1 piece
- Potato: 150 g
- Champignons: 100 g
- Leek: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 2 stems
- Olive oil: to taste
- Dry white wine: 100 ml