My dad told me he caught 82 (!) flounders in his nets the other day. Isn’t it great being able to go out and fish, just like that whenever you feel like it? Makes me want to celebrate with some flounders myself.
Flounder is such an “easy” fish to cock with. Stuff it, bread it, fry it, bake it, poach it…. It is all good and everything works. The flounder I grew up with was breaded and pan-fried . My grandmother cooked it all the time. She served it with boiled potatoes and quick pickled cucumbers. I used to love it (even the boiled potatoes mind you…)
The flounder I am sharing with all of you, is a very easy one. I stuffed it with blue cheese and chopped spinach. It was actually one of my brothers that first introduced me to this combination. He used to make a blue cheese, spinach & creme fraiche pasta sauce. Try it, it is really delicious. You can use any kind of fish for this recipe. If you don’t stuff the fish put it on top and bake it in the oven.
Blue cheese & spinach stuffed Founder.
4-8 filets of flounder (4 if they are big, 8 if they are small)
1/2 c. crumbled blue cheese (you can use a little less if you want.)
1/2 c. chopped spinach(frozen works really well. Just remember to squeeze out the water.)
1/2 c. (or one container) creme fraiche.
Nutmeg to taste (about 1/2 tsp.)
Hot sauce (optional).
Salt & pepper to taste.
Dry the flounder filets dry with a paper towel. Sprinkle a little salt and pepper on the fish.
Mix together the crumbled blue cheese, chopped spinach (with the water squeezed out of it), creme fraiche, salt & pepper and hot sauce. Make sure it is mixed well. If the fish filets are small, use two that overlap each other creating one filet. Put a big table-spoon or two on top of the filet at one side. Make sure it spreads out “on hight”. Roll up the filet. Make sure it is nice and “tight”. It is really nice to bake these individually in small baking dishes or ramekins. This way you don’t have to worry about moving the fish from one place to another (they can “unravel” slightly. Don’t worry, just piece them together again. Nobody will know.) Have the roll “stand” up. Bake in a 350 degree oven (F, 175 C) 20-30 minutes or until the fish is cooked all the way through.
Serve it with some fresh cherry tomatoes of different colors or anything else that you prefer. Decorate with a sprig of any kind of fresh herb.
It is so light and delicious. A pressed/ riced potato goes really well with this dish. Or why not a great salad.