Ingredients
70 grams Carrot
2 Green peppers
1/2 Onion
400 grams Oily flounder (or other white fish)
1 Plain flour
1 dash Salt
1/2 tsp Soup stock granules
1/2 tsp Margarine
Method
Sources
📖
Recipe1M+
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Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Soft brined peppercorns — steak au poivre, cream sauces
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French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Soft brined peppercorns — steak au poivre, cream sauces
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cut the carrots into about 3 cm thin strips. cut the green pepper in half vertically then mince. cut the onion into thin slices. wipe off any moisture from the oily flounder with paper towels. use a strainer to coat both sides of the fish with flour. heat up a frying pan, add oil, and add the flounder from step 2. cook until both sides are slightly browned. once both sides have browned add the vegetables from step 1, sprinkling in to cover the whole pan. add a bit of salt. add the water, sake and soup stock, shake the frying pan once, then cover with a lid that sits on top of the food. once it comes to a boil on medium heat, cover with a lid and simmer on low for about 8 minutes. once the vegetables have softened stop the heat, and let it sit for 5 or 6 minutes. turn on the heat to medium, remove the lid, add the margarine, and bring it to a boil.