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Add a photoServings: 4
Ingredients
- 4 x Double Filets of Flounder
- 2 x Large eggs, separated
- 1 pch Salt, Pepper, Dry Mustard
- 1 c. Peanut Oil
- 4 Tbsp. Pickle Relish
- 1 Tbsp. Parsley, minced
- 1 Tbsp. Lemon Juice
- 1 dsh Tobasco
Directions
- 1) Place the egg yolks in a blender, food processor or possibly deep bowl.
- 2. Blend in the salt, pepper and mustard. If blending by hand, use a small whisk.
- 3. If using the machine, pour the oil through the funnel in a thin, steady stream with the machine running. If mixing by hand, add in oil a few drops at a time, beating well in between each addition.
- 4. When half the oil has been added, the rest may be added in a thin steady stream while beating constantly with a small whisk.
- 5. Fold in the relish, parsley, lemon juice and tobasco. Beat the egg whites till stiff but not dry and fold into the mayonnaise created through step 4.
- 6. Broil the fish about 2 inches from the heat source for about 6-10 min, depending on the thickness of the filets.
- 7. Spread the sauce over each filet and broil for 3-5 min longer, or possibly till the sauce puffs and browns lightly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 559 | |
| Calories from Fat 503 | 90% |
| Total Fat 56.87g | 71% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 220mg | 9% |
| Potassium 149mg | 4% |
| Total Carbs 5.81g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.64g | 3% |
| Protein 8.54g | 14% |
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