Fillet of Flounder With Shrimp and Leeks
11 days ago
Skip to recipe
Sometimes the recipes we make come from a happy surprise. Like this one for Fillet of Flounder With Shrimp and Leeks.
It came together after Mauro requested that we cook something with leeks. We had cooked seafood with leeks before, but all we had was flounder. We cooked it with a little wine, leeks and some simple seasonings and it turned out delicious.
The Recipe
This recipe is so easy, using just a few ingredients.
Start by slicing two leeks, using a 6″ Vegetable Knife.
Toss the leek slices into a bowl of cold water and swish them around to remove any dirt from between the layers. Remove them from the water and place them into a pan with some olive oil to sauté. After the leeks have cooked down a bit, add a half cup of white wine. Then, once fully cooked, remove them to a bowl and set aside.
Flounder is a delicate light, white fish that has a slightly mild flavor. Choose the freshest you can find for this dish. If you didn’t buy it already cut, use the Cutco Salmon Knife to cut the flounder into thin fillets.
The fillets are dredged in a simple mixture of flour, salt, pepper and fresh parsley.
Chop the parsley using a 7-5/8″ Petite Chef knife.
Once the flounder is flour-coated place it in the pan you used to cook the leeks, along with a little olive oil and butter. Fry them until golden brown and then place on a paper towel-lined plate.
Place the shrimp in the pan with more butter and wine and cook allowing it to take on all that great flavor. Cook until pink, for about two minutes, and then add the leeks back in to warm up.
Serving the Flounder
Once the shrimp and leek mixture is done, plate the flounder and pour the mixture over the top of the fillets. Garnish with more fresh parsley and enjoy!
The end result is divine. The leeks and wine take the flounder to a whole other level.
Ingredients
- 3 tablespoons olive oil, divided
- 2 whole leeks, sliced, soaked in water for 10 minutes to remove dirt and dried
- Salt and pepper, to taste
- 1 cup white wine, divided
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1-pound fillet of flounder, cut into thin fillets
- 2 tablespoons unsalted butter, divided
- 1/2 pound large shrimp, peeled and deveined with tails on
Directions
- Preheat a skillet over medium heat with 2 tablespoons of olive oil then add your leeks. Add salt and pepper to taste. Sauté the leeks until they’re cooked down, approximately 15-20 minutes.
- Add a 1/2 cup white wine into the leeks after they are cooked down.
- Remove cooked leeks from the skillet and set aside in a bowl.
- Season the flour with salt and pepper as well as most of the parsley, reserving some of the parsley to garnish the finished plate. Mix thoroughly and place on a plate with sides.
- Dredge each fish fillet into the flour mixture on both sides, lightly coating the fillet. Repeat for each piece of fish.
- In the same skillet as the leeks, add remaining olive oil and 1 tablespoon of butter to the pan over medium heat.
- After the butter has melted, add your floured fish to the pan and fry them until golden brown. Place the fillets on a paper towel on a plate.
- After all the fish is fried add your shrimp to the same pan for all that delicious flavor.
- Add remaining white wine and 1 tablespoon of butter to your shrimp. Cook for 2 minutes, until pink.
- Add leeks back into the pan with the shrimp to warm up the leeks.
- Pour leeks and shrimp over the fried flounder and sprinkle with some additional chopped parsley.
Recommended Tools
