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  1. #1
    Cook Angus_A's Avatar
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    Sep 2012
    Location
    Palmy North
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    1,659

    Roman style whole flounder

    Hey all,

    I received two beautiful flounder the other day and after a long contemplation period i finally got down to business and came up with this.
    It had an excellent flavour and despite the leanness of flounder it cooked perfectly.
    Very easy one pot meal that makes a great sauce.

    Ingredients:

    2 Whole flounder
    6 cloves of garlic, peeled and crushed.
    Half a leek
    One can of crushed tomato and the juice
    The juice of half a lemon
    Parsley
    Basil
    Salt and pepper
    Olive oil

    Preheat oven to 180 degrees

    Gut your flounder and make an incision along the length of the spine, make 3 diagonal slashes on each side of the spine down to the fins (which hopefully you have removed)

    Wash the leek thoroughly removing any sand and slice very thinly into rounds. Place the rounds on the bottom of a large dutch oven coat with a generous amount of olive oil.
    Place the fish over the top, place the garlic cloves along the spinal cut of each fish. Top with the salt, pepper and herbs. Empty the contents of the canned tomatoes on top of the fish along with the lemon juice.

    Cover and bake for 20-25 minutes.

    Done!
    Last edited by Angus_A; 25-05-2013 at 09:59 PM.

  2. #2
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    24,964
    Quote Originally Posted by Angus_A View Post
    Hey all,

    I received two beautiful flounder the other day and after a long contemplation period i finally got down to business and got to business.
    It had an excellent flavour and despite the leanness of flounder it cooked perfectly.
    Very easy one pot meal that makes a great sauce.

    Ingredients:

    2 Whole flounder
    6 cloves of garlic, peeled and crushed.
    Half a leek
    One can of crushed tomato and the juice
    The juice of half a lemon
    Parsley
    Basil
    Salt and pepper
    Olive oil

    Preheat oven to 180 degrees

    Gut your flounder and make an incision along the length of the spine, make 3 diagonal slashes on each side of the spine down to the fins (which hopefully you have removed)

    Wash the leek thoroughly removing any sand and slice very thinly into rounds. Place the rounds on the bottom of a large dutch oven coat with a generous amount of olive oil.
    Place the fish over the top, place the garlic cloves along the spinal cut of each fish. Top with the salt, pepper and herbs. Empty the contents of the canned tomatoes on top of the fish along with the lemon juice.

    Cover and bake for 20-25 minutes.

    Done!

    I will be giving that a go one day!
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  3. #3
    Member
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    Nov 2012
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    BOP
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    21,147
    Looks good I'll secure some flounder

  4. #4
    Member EeeBees's Avatar
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    Jan 2012
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    past the gum trees on your left
    Posts
    5,046
    Oh no!!!! NO foto Angus!!
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...

  5. #5
    Cook Angus_A's Avatar
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    Sep 2012
    Location
    Palmy North
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    1,659
    I don't have a camera sorry!

  6. #6
    Another young huntress
    Join Date
    Nov 2012
    Location
    Christchurch
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    940
    Do you have a phone.

  7. #7
    Cook Angus_A's Avatar
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    Sep 2012
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    Palmy North
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    1,659
    Nope.

  8. #8
    Another young huntress
    Join Date
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    Location
    Christchurch
    Posts
    940

  9. #9
    Member gadgetman's Avatar
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    Jan 2012
    Location
    Christchurch
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    Reminds me of another task!
    There are only three types of people in this world. Those that can count, and those that can't!

  10. #10
    OPCz Rushy's Avatar
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    Jun 2012
    Location
    Nor West of Auckland on the true right of the Kaipara River
    Posts
    34,214
    Sounds as though it would be nice Angus
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  11. #11
    Member Raging Bull's Avatar
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    Dec 2011
    Location
    Manawatu
    Posts
    894
    Sounds great. You should really get a camera.
    Rule 1: Treat every firearm as loaded

  12. #12
    Cook Angus_A's Avatar
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    Sep 2012
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    Palmy North
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    Job first. Luxuries later.

 

 

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