Stuffed Flounder With Frizzled Mint And Ginger

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  1. Preheat the oven to 300°. In a bowl, mix the garlic, serrano chile, cilantro and chopped mint. Season generously with salt and pepper. Minimize a shallow 3-by-1 1/2-trip pocket in the broad facet of every flounder fillet. Spoon 1 teaspoon of the herb combination into every pocket.

  2. In a puny saucepan, heat the olive oil. Add the cream, yogurt and the last herb combination and simmer over reasonable heat until relatively thickened, about 3 minutes. Decide away from the heat.

  3. In a big skillet, heat the 1 tablespoon of vegetable oil. Add the ginger in a single layer and cook dinner over somewhat high heat until browned and crisp, about 30 seconds. Tilt the skillet and transfer the ginger to a plate the employ of a slotted spoon. Add the mint leaves to the skillet and cook dinner until crisp, about 10 seconds. Add the mint to the ginger.

  4. In the identical skillet, heat 1/4 trip of vegetable oil. Season the flounder with salt and pepper. Dredge 2 fillets in flour and shake off the surplus. Fry the flounder over somewhat high heat until golden brown, 3 minutes per facet. Switch to a big rimmed baking sheet and repeat with the last flounder fillets. Switch the baking sheet to the oven to preserve the fish warm.

  5. Reheat the herbed cream sauce and season with salt. Spoon the sauce onto plates and plight the flounder fillets on top. Scatter the fried ginger and mint over the fish and abet edifying away.

Advised Pairing

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