4 double filets of flounder
2 eggs, separated
1 pinch salt, pepper, dry mustard
1 cup peanut oil
4 tbsp pickle relish
1 tbsp parsley, chopped
1 tbsp lemon juice
1 dash tobasco
Directions
1) Place the egg yolks in a blender, food processor or deep bowl.
2) Blend in the salt, pepper and mustard. If blending by hand, use a
small
whisk.
3) If using the machine, pour the oil through the funnel in a thin,
steady
stream with the machine running. If mixing by hand, add oil a few
drops
at a time, beating well in between each addition.
4) When half the oil has been added, the rest may be added in a thin
steady stream while beating constantly with a small whisk.
5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg
whites until stiff but not dry and fold into the mayonnaise created
through step 4.
6) Broil the fish about 2 inches from the heat source for about 6-10
minutes, depending on the thickness of the filets.
7) Spread the sauce over each filet and broil for 3-5 minutes longer,
or
until the sauce puffs and browns lightly.
From the kitchen of Peggy and Bruce Travers, Cyberealm BBS
Watertown,NY 315-786-1120
Servings: 4 servings
Broiled Flounder Recipe brought to you by Recipe Ideas
Categories: Fish; Grilling; Seafood
The History of Recipes
Academics have traced the existence of recipes way back into history, in truth as far back as the early Egyptians, and potentially, even further back. In practice though, in the main part, these old recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to academics is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As our culinary historical trip moves to more modern times there were two interesting recipe books dating from the fourteenth century - a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian curry that is served today, but rather recipes for the types of meals eaten by the nobility of that time. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new tastes prompted an explosion in books on cooking, the majority of which still exist in private libraries. Over the next few centuries, the rich and powerful families of Europe tried to offer the best banquets, and as a consequence, the best chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookery publications are starting to become popular due to more people being able to read, people having increased leisure time and having more disposable income. The introduction of television brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Broiled Flounder recipe.
