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Whole Roasted Baby Flounder with Sweet Onion Marmalade Recipe

Whole Roasted Baby Flounder with Sweet Onion Marmalade Recipe

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Whole Roasted Baby Flounder with Sweet Onion Marmalade

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Ingredients

Count

Nutrition

777

Calories

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Ingredients:

Serving

12 cups finely sliced wadmalaw sweets or other sweet onions, such as vidalia or maui (about 3 lb)
1 1/2 cups chicken stock
2 cups heavy cream
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup red wine vinegar
4 12 - to 18-oz dressed baby flounders
1 cup all-purpose flour
1 tbsp salt
1 tbsp freshly ground black pepper
1/4 cup peanut oil
8 tbsp unsalted butter

Directions:

To prepare the marmalade, bring the onions and stock to a simmer in a heavy-bottomed saucepan over medium-high heat. Reduce the heat to low, cover, and let gently simmer for 1 hour, stirring occasionally.
Meanwhile, put the cream in a small heavy-bottomed saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer for 30 minutes or until the cream reduces by half.
Uncover the onions, add the salt and pepper, and increase the heat to medium. Cook the onions, stirring occasionally, for about 10 minutes or until the liquid begins to get syrupy. The onions should be very slightly browned. Stir in the reduced cream and simmer for about 20 minutes or until the mixture is a little thicker than heavy cream.
Add the vinegar, stir to combine well, and simmer for 1 to 2 minutes to meld the flavors. Keep warm while cooking the fish. (Cooled and then tightly covered, the marmalade will keep in the refrigerator for 2 to 3 days.)
Preheat the oven to 400 degrees F.
Rinse the flounder and pat dry. In a shallow plate, combine the flour, salt, and pepper. Dredge both sides of the flounder in the seasoned flour, shaking to remove the excess.
Heat the oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. One at a time, carefully lay the flounder in the skillet, white-skin side down. After 2 minutes, sneak a peak at the bottom side to make sure it is browning without burning, but don't be timid-a nice nutty brown is good. Carefully turn the flounder with a spatula and cook about 2 minutes or until browned. Transfer the fish to a baking sheet large enough to hold them all in a single layer.
Roast the flounder in the top third of the preheated oven for 6 to 8 minutes, depending on their size. Look closely: the inside of the fish should be just flaky and opaque. It is important not to overcook them. While the fish are roasting, warm the marmalade to a simmer. Place the fish on warm serving plates, top with the warm sauce, and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	777.21 Kcal (3254 kJ)
Calories from fat	567.1 Kcal
		% Daily Value*
Total Fat	63.01g	97%
Cholesterol	203.34mg	68%
Sodium	2423.67mg	101%
Potassium	414.8mg	9%
Total Carbs	30.35g	10%
Sugars	1.82g	7%
Dietary Fiber	1.4g	6%
Protein	22.8g	46%
Vitamin C	0.7mg	1%
Vitamin A	0.3mg	9%
Iron	0.5mg	3%
Calcium	90.3mg	9%

Amount Per 100 g
Calories	208.47 Kcal (873 kJ)
Calories from fat	152.11 Kcal
		% Daily Value*
Total Fat	16.9g	97%
Cholesterol	54.54mg	68%
Sodium	650.09mg	101%
Potassium	111.26mg	9%
Total Carbs	8.14g	10%
Sugars	0.49g	7%
Dietary Fiber	0.38g	6%
Protein	6.11g	46%
Vitamin C	0.2mg	1%
Vitamin A	0.1mg	9%
Iron	0.1mg	3%
Calcium	24.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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