Russian 
Russian Information Network
Desserts Meat Seafood Beverages Appetizers Poultry Batch
 About project
 Recipes
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
 @boxmail.biz
 
[Registration]
Constructor
Free Hosting
Game server
Tests on-line

SBN
 Cuisines > Danish cuisine > Search results
Stegt rodspaette (sauted flounder with shrimp)
Ingredients:
4 Flounder fillets, 1/2 lb ea.
Salt
Flour
1/2 c Bread crumbs, dried
2 md Eggs
2 tb Water
8 tb Butter (1 stick)
2 tb Vegetable oil
1/2 lb Shrimp, cooked, small, peeled and deveined
Lemon wedges

Directions:
Rince the fish in cold water and pat dry with paper towels. Salt lightly, dip in flour and shake off excess. Spread the bread crumbs on wax paper. In a mixing bowl beat the eggs together with 2 tablespoons of water, then dip each fillet into the egg mixture and coat each side thoroughly with the bread crumbs. Let them rest for at least 10 minutes before cooking. Heat 2 tablespoons of butter and 2 tablespoons of oil in a heavy 10-12" skillet over moderate heat. Add the shrimp and toss them in the butter for 2 to 3 minutes until well coated. Place a line of the shrimp down the center of each fillet. Melt the remaining butter over low heat until it turns a rich, nutty brown, pour over the fish fillets and garnish with lemon wedges.  
rating: 69to discuss in forum * ? 
Russian cuisine 
Macrobiotic 
Beverages 
Etiquette & serving 
Horoscope 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Subscription 
Guest book 

Cuisines

Recipe search
Ingredient search
Advanced search
RIN.ru - Russian Information Network
Our button:
 
SBN

SBN
 
Copyright © RIN 2001-2003 * cookbook@rin.ru