Friday's FishToday’s fish recipe is one I collected many years ago and comes from Germany. It is a very enjoyable fish recipe with a somewhat different taste than what we southerners are accustomed in eating. Anglers of all ages enjoy catching fish all over the world as well as the enjoyment of eating them. It is why I urge all fishermen to be active in conservation. This recipe, in some ways is a version of the original - baked flounder that has an appealing and tempting essence of pickled fish where the flavors of the fish comes forefront. The original recipe uses pickled herring and is said to be a great cure for hangovers. Pickled fish for the pickled. Now, I’m not sure if my notes are accurate in the spelling, but the recipe comes from one titled katerfruhstuck, and I’m not even going to try to pronounce it. I hope you give it a try, the recipe I mean, and enjoy it.
4 -half pound flounder fillets (sole, cod, haddock or any mild white fish)
Juice of 1 lemon
4 tablespoons butter, divided
3 medium onions, sliced
2 large tomatoes, peeled, seeded & chopped
2 tablespoons tomato puree
1 tablespoon white wine vinegar
1/2 teaspoon dried dill
3 pickled gherkins, thinly sliced (or cornichons)
Lay out the fillets on a plate, sprinkle with the lemon juice and a little salt and pepper to taste. Let rest for 15 minutes. Preheat oven to 375 degrees F.
Melt 2 tablespoons butter in a large frying pan over medium heat. Add the onions and tomatoes and cook until the onions are softened. Remove pan from heat.
Mix the tomato puree, vinegar and dill in a small bowl.
Drain the fillets and place in a single layer in a greased shallow baking pan. Spread the vinegar mixture over the fillets and layer the onion mixture on top. Cover with the slices of gherkins. Cut remaining butter into small pieces and dot the top of each fillet.
Bake for 15 to 20 minutes or until the fish flakes easily when tested with a fork.
Serve hot with a simple side of boiled potatoes and wilted cabbage.
Join Alabama Coastal Conservation Association today.