Mr. Hawthorne and I decided to clean to clean a few items out of the freezer today.
We're having soft shells and flounder.
I'm preparing the extras, while he does the seafood.
First, a twist on an old favorite - coleslaw.
I sliced some cabbage, grated the carrot, chopped the onion,
minced the celery, then cut the end off the red onion,
only to find nasty rotteness inside.
So I subbed a shallot instead.
I mixed all ingredients together,
then thought I'd add some raisins
to give a bit of sweetness
to balance the tartness of the apples.
Trust me.
This was a good idea.
Next a little sugar goes in.
And some cider vinegar.
Add in a bit of mayo.
Mix all together for a very refreshing cole slaw.

Here's our recipe for tartar sauce:
1 cup mayo
2 TB each dill pickles and sweet relish
1 TB lemon juice
Mix well and add a bit of salt and pepper.

Besides the tartar sauce,
we wanted a remoulade sauce to go along with the seafood.
Ingredients:
1 cup mayo
1 heaping teaspoon coarse ground mustard
1 stalk celery, diced
minced onion (about 1/8 cup)
1 garlic clove, minced
2 tsp capers
1/2 tsp cayenne
1/4 tsp cumin
salt and pepper
and 1 TB cider vinegar which I forgot to put in the above picture
I added all ingredients in my Magic Bullet
and processed for a few seconds.

In the meantime, the flounder fillets and soft shells
were thawing out in a container of water.

And here's Mr. Hawthorne's prep area:
First, the fish is dredged through flour seasoned with Old Bay.
Then it goes through beaten egg,
and finally in a mixture of cornmeal, flour, and Cajun seasoning.
Fry until nicely browned,
about 2 minutes.

And here's lunch.
Soft shells and flounder top left,
remoulade sauce top right,
then tartar sauce,
and coleslaw.

You know I have to have my lemon.

Another delicious meal.
A man who cooks! You are a lucky woman.
ReplyDeleteIt's taken 30+ years of training.
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