Stuffed Flounder with Frizzled Mint and Ginger Recipe - Sameer Shah and Peggy Markel

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Stuffed Flounder with Frizzled Mint and Ginger

Recipe by Sameer Shah and Peggy Markel

Rate & Review

(22 people have added this recipe to their favorites.)

Most fish prepared in India is stewed or cooked quickly in the tandoor, but this dish from the Taj Lake Palace is seared, making it decidedly more modern. A fragrant herb mix is stuffed into each fish fillet and blended into a yogurt cream sauce. Then the dish is finished elegantly with crisp frizzled mint leaves and strips of ginger.

Pairing Suggestion

Generally speaking, lighter fish go best with lighter-bodied white wines, like Sauvignon Blanc, which is typically made without the enriching influence of oak barrels. South Africa has become a go-to source for great Sauvignon, like the flinty 2007 Neil Ellis Sincerely and the lemon-edged 2007 Sauvignon Republic Stellenbosch.

Stuffed Flounder with Frizzled Mint and Ginger

Recipe by Sameer Shah and Peggy Markel

Stuffed Flounder with Frizzled Mint and Ginger

Recipe by Sameer Shah and Peggy Markel

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Stuffed Flounder with Frizzled Mint and Ginger

TOTAL TIME: 50 MIN
SERVINGS: 4

Ingredients

3 garlic cloves, minced
1 serrano chile, seeded and minced
1/2 cup chopped cilantro
1/4 cup chopped mint, plus 24 mint leaves
Salt and freshly ground pepper
Four 6- to 8-ounce flounder fillets
2 tablespoons extra-virgin olive oil
1/2 cup heavy cream
2 tablespoons plain whole-milk yogurt, drained
1 tablespoon vegetable oil, plus more for pan frying
One 2-inch piece of fresh ginger, peeled and cut into very thin strips
All-purpose flour, for dredging

Directions

Preheat the oven to 300°. In a bowl, combine the garlic, serrano chile, cilantro and chopped mint. Season generously with salt and pepper. Cut a shallow 3-by-1 1/2-inch pocket in the wide side of each flounder fillet. Spoon 1 teaspoon of the herb mixture into each pocket.
In a small saucepan, heat the olive oil. Add the cream, yogurt and the remaining herb mixture and simmer over moderate heat until slightly thickened, about 3 minutes. Remove from the heat.
In a large skillet, heat the 1 tablespoon of vegetable oil. Add the ginger in a single layer and cook over moderately high heat until browned and crisp, about 30 seconds. Tilt the skillet and transfer the ginger to a plate using a slotted spoon. Add the mint leaves to the skillet and cook until crisp, about 10 seconds. Add the mint to the ginger.
In the same skillet, heat 1/4 inch of vegetable oil. Season the flounder with salt and pepper. Dredge 2 fillets in flour and shake off the excess. Fry the flounder over moderately high heat until golden brown, 3 minutes per side. Transfer to a large rimmed baking sheet and repeat with the remaining flounder fillets. Transfer the baking sheet to the oven to keep the fish warm.
Reheat the herbed cream sauce and season with salt. Spoon the sauce onto plates and set the flounder fillets on top. Scatter the fried ginger and mint over the fish and serve right away.

Stuffed Flounder with Frizzled Mint and Ginger

I had to make several changes to accommodate fish availability and reduce the fat. I used 2/3 of the herb mix for 2 people and used 1/4 cup well drained fat free plain yogurt and 1/4 cup fat free half & half for the sauce base without heating. I used roasted peanut oil. I floured just the former skin side, sauteed the unfloured side first, flipped & spread my little barramundi fillets each with 2-3 tsp herb mix, adding the remainder to the yogurt mix. After cooking the floured side to done (2-3 min), plated & topped with fried ginger & mint. It was certainly delish & probably a little easier than trying to cut a pocket into a flat fillet.

Posted by: LauraS on February 1, 2009

From Simply Indian: Recipes from Royal Rajasthan, Pairing of the Day: February 2009
Published February 2009

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