Fried flounder with cream sauce and shrimps


  • 1 fresh flounder (400-500 g)
  • 1 tablespoon melted butter
  • flour
  • 50 grams fresh shrimps
  • 100 milliliters dry white wine
  • 50 milliliters cream
  • 0.5 teaspoons grated horseradish
  • 0.5 teaspoons butter with shrimps
  • 0.5 teaspoons lemon zest
  • salt and ground white pepper

Preparation method (receipt)

Gut the fish, cut off gills and fins. Peel shrimps. Place the fish into a saucepan, pour wine and simmer on low heata for 10-15 minutes. Strain the wine, add the lemon zest, grated horseradish, salt, pepper and shrimp butter, pour cream and bring to a boil, pour the received sauce over shrimps and remove from heat. Melt butter in a pan , flour the fish and fry on the each side. Serve with sauce.

flounder melted butter wheat flour shrimps white wine cream horseradish crab butter lemon zest salt white pepper