Many are preparing skinless flounder (supposedly in the skins and a lot of iodine in the preparation has a peculiar smell). Iodine - I consider it necessary for the body, and throw peel, which can eat - think it is not the correct action.
Besides - our family loves all the fish with browned crust, and flounder - not an exception. We have it, and just fry in flour (or breadcrumbs), bake in foil, cook on the grill. But always with the skin. Exception - if I buy a fillet of flounder and make him meatballs (hotyayayaya chops browning too).
Today, I decided to once again combine the recipe the fish and garnish.
What you need:
* Flounder - 2 medium-sized carcass
* Potatoes - 3-4 pieces
* Onions - 2 pieces
* Sour cream - 3 tablespoons
* Salt / pepper to taste (but I already wrote that I do not I salt water fish)
👇
Bow shinkuem rings or half rings, from flounder cut off fins and cut into portions 👇
Bow mix with sour cream. potatoes boil in uniform until half 👇
Now Getting Started for laying dishes in a baking dish. On greased pan spread layer on a coarse grater grated potatoes 👇
Then we place 2/3 onion 👇
from above spread pieces kambaly👇
AND adding the remaining onions in cream 👇
We put Bake in oven at 180 degrees for 30-40 minut👇
get succulent fish with a garnish below. Garnish, incidentally, it is also obtained juicy and very tasty.
On caloric this dish will be a wonderful option for those who are watching their figures - calorie flounder is very low: only 90 kcal per 100g. and fats in it all 3 gr / 100
And by the way, I think that this "cushion" you can cook almost any fish.
A lot of simple and not banal recipes you find on my channel.
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