Fried flounder with mashed potatoes and tomato-pear sauce
3 servings
40 minutes
Fried flounder with mashed potatoes and tomato-pear sauce is a refined dish of European cuisine that combines the tenderness of sea fish with airy puree and a refreshing fruit-vegetable sauce. The flounder, with its mild flavor and delicate aroma, is perfectly complemented by the light acidity of lemon and yogurt, creating a harmonious balance. The mashed potatoes, prepared with bay leaves, acquire a rich aroma and velvety texture. The tomato-pear sauce adds an exquisite sweet freshness that highlights the depth of the main ingredient's flavor. This dish is suitable for both everyday meals and festive dinners, delighting gourmets with subtle flavor nuances and elegant presentation.
1
First, I prepare the sauce. I grate pears, onions, peeled cucumbers, and tomatoes cleaned of their insides on a fine grater. I add salt, pepper, and a little olive oil.
- Pears: 3 pieces
- Sweet red onion: 0.5 piece
- Cucumbers: 1 piece
- Tomatoes: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: to taste
2
I boil my potatoes with the skin on, along with a bay leaf. I salt the water. I drain it as soon as the potatoes are ready, but not all of it — I leave some in the pot.
- New potatoes: 12 pieces
- Bay leaf: 1 piece
- Salt: to taste
3
I cut off the head of the flounder, gut the body, and remove the skin. I salt it.
- Flounder: 3 pieces
- Salt: to taste
4
I mash the potatoes into puree along with the leftover water. Usually, I don't put in much effort. I squeeze in some lemon juice, add yogurt, ground pepper, and lemon zest. I mix it well. Low-fat sour cream can be used instead of yogurt.
- New potatoes: 12 pieces
- Lemon: 0.5 piece
- Greek yogurt: 250 g
- Ground black pepper: to taste
5
I fry the fish in olive oil until golden brown. Flounder is a delicate creature — it doesn't need to be dried.
- Flounder: 3 pieces
- Extra virgin olive oil: to taste