Flounder stuffed with florentine that is stiffened with toasted sourdough bread crumbs. Coated with butter and lime sauce, which I tasted along the way and go, "Eww, yuk!" Added sugar, fixed. Topped with shredded basil and toasted sesame seeds.
florentine
* butter
* flour
** butter and flour to a roux
** 1 or 2 cubes of frozen home-made chicken broth sufficient to bring roux to a thick sauce
* garlic
* diced onion
* chopped spinach
* Parmigiano Reggiano
* toasted bread crumbs to stiffen
* nutmeg
* S/P
Florentine daubed onto flounder filets on top of oiled aluminum foil. Then rolled up and sealed as a roll within the foil. This is the tricky bit, the flounder doesn’t want to roll. It would rather fold. Bake for 20 minutes in toaster oven, less if your filets are tiny things, more if they’re thick. Use your fish-baking judgement here, and remember, overcooked fish is the big fail, so better to undercook and return to oven than to overcook and ruin the whole thing.
sauce
* butter
* 1 cube frozen chicken broth
* 1/2 teaspoon corn starch in 1/4 cup cold water
* juice of 1/2 lime
* 2 teaspoons sugar
* S/P
* juice exuded from the cooked fish.
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