Pan-Fried Flounder with Potatoes in Parsley
Pan-Fried Flounder with Potatoes in Parsley might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 119g of protein, 44g of fat, and a total of 1107 calories. It is a good option if you're following a pescatarian diet. If you have salt and pepper, lemon, rye flour, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 45 minutes.
Boil the potatoes in a large pot of salted water until tender, then drain. Once they are cool enough to handle, peel them.
Rinse the fish in cold water, then coat each one in the flour, patting off the excess. Melt 5 tablespoons of the butter in a skillet and pan-fry the fish for 5 minutes on each side, or until crisp and golden. Keep the cooked fish warm while you cook the remainder.
Melt the remaining butter in a casserole.
Add the peeled potatoes and let them sauté a little before adding the parsley. Season with salt and pepper.
Serve immediately with the potatoes, sliced lemon, and dill sprigs.
From The Scandinavian Cookbook by Trina Hahnemann. Text copyright © 2008 by Trina Hahnemann; photography © 2008 by Lars Ranek. This edition published in 2009 by Andrews McMeel Publishing, LLC.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Rabble Pinot Gris. It has 4.9 out of 5 stars and a bottle costs about 20 dollars.
Rabble Pinot GrisLate morning fog, continually cool days and chilling afternoon winds add to a delicate yet flavorful wine. This Pinot Gris has a light golden color and a complex, fruit-scented nose that revealslayers of mango, jasmine tea, cinnamon, and cantaloupe. Smooth, light toasted walnut and honey balance the fruits, and give way to a crisp, lingering finish full of freshly cut grass and peaches.