New Bedford Flounder Roll-Ups / New Bedford Flyndre Rulader

A floudre recipe found in “Seafood ‘n Seaports – a Cook’s Tour of Massachusetts” published by Massachusetts Seafood Council in 1970
New Bedford Flounder Roll-Ups / New Bedford Flyndre Rulader

Flounder is one of my favourite kind of fish. It is great boiled, baked, fried, breaded or filled and rolled up like these – Ted

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Deep Fried Flounder Fillets with Remoulade Sauce / Frityrstekt Flyndrefilet med Remuladesaus

A classic recipe from “God Mat fra Sjøen”
(Nice Food From The Sea) published in 1984

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This is a classic Scandinavian dish. When I studied at the art and handcraft college in Oslo we used to eat this at one of the oldest inns in town. And the waitresses were always very nice to us. We always got a second helping of both potatoes, remoulade sauce and cucumber salad. Good memories, I do eat there from time to time still – Ted 😉

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Baked turbot / Ovnsbakt piggvar

A recipe from “Ovnsretter” (Baked Dishes) published by Hjemmets Kokebok Klubb in 1977

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Turbot is highly prized as a food fish for its delicate flavour, and is also known as breet, britt or butt. It is a valuable commercial species, acquired through aquaculture and trawling. Turbot are farmed in Bulgaria, France, Spain, Portugal,Romania, Turkey, Chile, Norway, and China. Turbot has a bright white flesh that retains this appearance when cooked. Like all flatfish, turbot yields four fillets with meatier topside portions that may be baked, poached or pan-fried.

This is not just any flounder. There are many who claim that this is the best fish you can buy for money. I see no reason to argue with them.

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See this and other delicious recipes on:
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