IceMar Flounder with Nuts and Raisins
Makes 6 x 4 oz (113 g) servings
The name does not describe how great this dish is. An adapted recipe from Paula Wolfert, I passed it over for years while flipping through the book it was in. When I finally got around to trying it, it went on the roster as a great sauce to serve with white fish.
1/4 cup (60 mL/50 g) raisins
6 Tbsp (90 mL/70 g) brandy or rum
6 Tbsp (90 mL/85 g) unsalted butter, softened
1 Tbsp (15 mL/2.5 g) lemon zest, zested with a zester, not a Microplane, coarsely chopped
1 Tbsp (15 mL/15 g) lemon juice
1/4 tsp (1 mL/1.25 g) sea salt
6 x 4 oz (113 g) flounder fillets
1/4 cup (60 mL/35 g) toasted pine nuts
1/4 cup (60 mL/120 g) toasted almonds, coarsely chopped
1/4 cup (60 mL/120 g) toasted hazelnuts, coarsely chopped
2 Tbsp (30 mL/25 g) tomatoes, peeled, seeded, and finely diced
Pour the brandy over the raisins. Let sit for at least 10 minutes.
Have the oven heated to 350°F (175°C). Combine the butter, lemon zest, lemon juice and salt. Roll the flounder into a neat package and season with salt and pepper. Dot with 1/4 of the butter mixture. Bake for 10-15 minutes until just cooked.
Place the raisins and brandy in a small frying pan. Turn the heat to high and flame the brandy, shaking the pan till the flames extinguish. Add the juices from the cooked flounder and reduce. Remove from the heat and stir in the butter, then the nuts and tomatoes. Plate the flounder and spoon the mixture over the flounder.
Recipe courtesy of Karen Barnaby
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