Fillet of Flounder With Shrimp and Leeks

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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

  1. 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.
  2. Add a 1/2 cup white wine into the leeks after they are cooked down.
  3. Remove cooked leeks from the skillet and set aside in a bowl.
  4. 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.
  5. Dredge each fish fillet into the flour mixture on both sides, lightly coating the fillet. Repeat for each piece of fish.
  6. In the same skillet as the leeks, add remaining olive oil and 1 tablespoon of butter to the pan over medium heat.
  7. 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.
  8. After all the fish is fried add your shrimp to the same pan for all that delicious flavor.
  9. Add remaining white wine and 1 tablespoon of butter to your shrimp. Cook for 2 minutes, until pink. 
  10. Add leeks back into the pan with the shrimp to warm up the leeks.
  11. Pour leeks and shrimp over the fried flounder and sprinkle with some additional chopped parsley.

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