Камбала в красном винном соусе


1 large flounder 2-2,5 kg
Dry red wine 0.5 liter
4-5 sprigs of thyme
Olive oil – 20 ml.
Shallots – 2 large bulbs
Sugar – 1 tablespoon.
Raspberry vinegar – 1 tablespoon.
Butter – 50 grams for the sauce (a little more for frying the onions).
Salt and pepper to taste.
Bay leaf.
Garlic(optional) – 1 head


Cut flounder into portions. sprinkle with salt and pepper on both sides. In a deep pan pour the wine, put the thyme, Bay leaf, salt, pepper, garlic, olive oil. Bring to the boil and add the fish. Cook for 5-6 minutes.
Sauce: fry the onions in butter until Golden brown, add the sugar to caramelize, vinegar, about 100 ml of wine, fish in sauce, ovarium. At the very end add the butter.

Bon appétit!


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