Flounder was on sale.
You see it coming already, don’t you?
It’s surreal to watch an episode of Good Eats and then see that very ingredient on sale in the store the next day. Apparently flat fish are easy to ruin, so who should make this? Should it be Karen, who is a very good cook and grew up on an island, or Mark, who has never prepared fish before in his life?
See it coming yet?
I’m not sure what drove me to this recipe. Probably because it’s rolled and therefore I thought it looked sushi-esque. Karen gave the “OK” meaning she probably knew from the outset that this poor fish was doomed. Everything went fine until I cooked it. I don’t think it’s a good idea to cook fish with a “basting liquid,” for lack of a better term. Maybe it was more like a high-temperature braise. Whatever. Can you say overcooked? Ick. While eating it (at least it was edible) I told Karen “Well, the filling is nice.” Her response? “No it isn’t.”
Oh, I forgot. These overcooked, soupy flounder rolls were supposed to be served on a bed of wilted spinach. Remember the duck? It has become painfully obvious to me that I have no idea what it means to “wilt” greens. Apparently, this isn’t how you do it:
…because that was just nasty. I didn’t even try it. Karen did (my wonderful wife), and instantly regretted it.
The kids ate their dinner though. Breaded and fried flounder made by Karen and it was delicious (so I hear).