My Grandmother's Recipe for Braised Flounder. The panko and cheese topping is so light and yummy. Our best braised recipes from short ribs to chicken. Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

Cook a little less for a firmer cabbage; a little more for softer cabbage. In my version, I use baby flounder (easier to find in the market here than true sole), lightly coat the fillets with ground A word on quantity: Since I usually make this for my husband and myself, I've given you a recipe that I often pair the fish with braised fennel, or as untraditional a match as it is, Matafan. Flounder Tempura is a quick, light way to do any mild white fish that holds up well and doesn't flake apart when cooking. You can Have My Grandmother's Recipe for Braised Flounder using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of My Grandmother's Recipe for Braised Flounder

Lets Go Prepare 2 of Flounder (steaks/vertical cuts).
Lets Go Prepare 1 block of Firm tofu.
It's 1/2 bunch of Komatsuna.
It's 50 ml of ※ Soy sauce.
It's 100 ml of ※ Sake.
It's 150 ml of ※ Mirin.

If you don't use lemon and tartar sauce, you might find the need for a little salt and pepper. Next time you make this recipe, add the seasoning to the tempura batter before dipping. This easy flounder recipe uses a little bit of bread crumbs, but mostly Parmesan, and we couldn't be happier with the results. The flounder bakes up nice and tender with the perfect amount of crunch.

My Grandmother's Recipe for Braised Flounder step by step

Rinse the flounder quickly and marinate with 1 tablespoon of sake (not listed in the ingredients) for about 10 minutes. Make 2 parallel incisions lengthways on each piece..
Cut the firm tofu into 6 equal portions and drain. Rinse the komatsuna and discard the bottom. Rinse off any dirt from the bottom part with your fingers. Cut into 4 cm lengths..
Combine the ※ sauce ingredients in a pot and bring to the boil. Add the flounder and tofu..
Cover with a otoshibuta drop lid and cook over a high-medium heat for 10 minutes. Do not move the pot at all during this time. After 10 minutes transfer the flounder and tofu onto a serving dish..
Add the komatsuna to the remaining sauce and cook for about 2 minutes until just tender..
Garnish with the komatsuna. Reduce the sauce to suit your taste and pour over the fish and tofu..

If you're looking to add more seafood into your diet, we've definitely got you covered! This flounder recipe is an inventive crossbreeding of two classic dishes: sole amandine, in which the fish is finished with sautéed sliced almonds Recipe Testers Reviews. My husband and I really like sole meunière, but our favorite recipe for it has an astounding amount of butter in it. This is based on my grandmother's recipe. The addition of beef tendon is optional but I like it because it makes the sauce richer and stickier; if you use it, ask the butcher to cut it My grandmother served braised oxtail with white rice, to sop up the delicious sauce.