Flounder in egg sauce
1 kg flounder fillet (about 12 small fillets)
Flour
40 g butter
6 yolks
250 g Marsala wine or dry sherry
Salt, black pepper
Dry the flounder fillet with absorbent paper. Roll in flour. Heat butter in a large skillet. Fry flounder on both sides until golden.
Beat the yolks with wine and a pinch of salt and pepper until smooth. Reduce heat and pour in egg sauce. Simmer for another 3 minutes and serve.
1 kg flounder fillet (about 12 small fillets)
Flour
40 g butter
6 yolks
250 g Marsala wine or dry sherry
Salt, black pepper
Dry the flounder fillet with absorbent paper. Roll in flour. Heat butter in a large skillet. Fry flounder on both sides until golden.
Beat the yolks with wine and a pinch of salt and pepper until smooth. Reduce heat and pour in egg sauce. Simmer for another 3 minutes and serve.
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