flounder in polish sauce, mark's

Recipe by
Megan Stewart
Middletown, OH

Mark's Polish family recipe, he suggests serving it with Carrots Polonaise.

yield 4 serving(s)
method Stove Top

Ingredients For flounder in polish sauce, mark's

  • 4
    8 oz flounder fillets
  • 6 Tbsp
    butter
  • 2
    eggs, hard boiled and chopped
  • 2 tsp
    fresh dill
  • 2 Tbsp
    lemon juice
  • 1/2
    lemon, thinly sliced

How To Make flounder in polish sauce, mark's

  • 1
    In a separate small pot, boil the eggs for at least 15 minutes and cool. In the meanwhile, Take a thick bottomed pan and melt the butter. Add the fillets, adding a dash of salt and pepper to taste Fry until just cooked. Transfer to a warmed plate Add the eggs, dill and lemon juice to the butter in the pan. Heat for 1 minute more. Pour over the fish before serving. Garnish with the lemon slices
  • 2
    Notes: A good accompaniment is carrots pollonaise. The original recipe mentions using plaice (a kind of European flounder), but I find just about any white fish will work.

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