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Sauteed Flounder With Shrimp
(Stegt Rodspaette)
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Plaice is the fish the Danes usually prepare in this manner, but flounder is an excellent American substitute. Danish shrimp are the 1-inch variety similar to U.S. West Coast shrimp. Choose the smallest fresh shrimp available.
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| What You Need: |
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4 fillets of flounder, ˝ pound each
Salt
Flour
˝ cup dried bread crumbs
2 eggs
2 tablespoons water
8 tablespoons (1 quarter-pound stick) butter
2 tablespoons vegetable oil
˝ pound small cooked shrimp, peeled and deveined
Lemon wedges
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| How To Cook: |
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1. Rinse the fish in cold water and dry with paper towels. Salt lightly, dip in flour and shake off any excess. Spread the bread crumbs on wax paper.
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2. In mixing bowl, beat the eggs together with the 2 tablespoons of water, then dip each fillet into the egg mixture and coat each side thoroughly with the bread crumbs. Let them rest for at least 10 minutes before cooking.
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3. Heat 2 tablespoons of butter and 2 tablespoons of oil in a heavy 10- to 12-inch skillet over moderate heat. When the foam subsides, saut © the fillets for 3 to 4 minutes on each side, turning them with a spatula.
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4. When golden brown, transfer the fillets to a heated platter. In a separate pan, melt 2 tablespoons of butter over moderate heat. Add the shrimp and toss them in the butter for 2 to 3 minutes until well coated.
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5. Place a line of the shrimp down the center of each fillet. Melt the remaining butter over low heat until it turns a rich, nutty brown, pour over the fish fillets, and garnish with lemon wedges.
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6. If you prefer, serve with a parsley sauce in place of the shrimp and brown butter.
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