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Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, June 6, 2012

Prosciutto-Wrapped Flounder with Arugula Salad and Sautéed Mushrooms


This light, simple, and very flavorful dish is ready in a hurry because the preparation is so easy and everything cooks quickly. Thin flounder filets wrapped in thin strips of prosciutto bake in only five minutes, and the mushrooms are done in less than ten.

A few days ago, I made Stuffed Bell Peppers with Ground Turkey, Tomatoes, and Arugula, a recipe with the arugula cooked in the filling. I had leftover greens and decided to use them as a small salad to set atop the baked flounder in this recipe. The result is a tasty combination and balance of flavors in the entire dinner: peppery arugula dressed in a fresh, lemony vinaigrette; salty prosciutto; mild fish; and earthy crimini mushrooms with a little buttery flair. 

Serves 4

Ingredients

For the Arugula Salad
  • 2 cups loosely torn arugula leaves with small stems
  • 1 small garlic clove, finely chopped
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
For the Flounder and Mushrooms
  • 1/2 tbsp unsalted butter
  • 1 tsp olive oil plus more for drizzling
  • 12-oz crimini mushrooms, halved (quartered if large)
  • sea salt
  • freshly ground black pepper
  • 4 4-oz skinless flounder filets
  • 4 very thin slices of prosciutto, 2-3 inches wide
Mushrooms Ready to Saute
Preparation

For the Arugula Salad
  1. Place the arugula in a medium bowl. Combine the garlic and lemon juice in a small bowl and whisk in the olive oil. Season with salt and pepper and set aside.
  2. Just before serving, toss the dressing with the arugula and place about 1/2 cup of salad on top of each piece of baked flounder.
For the Flounder and Mushrooms
  1. Preheat the oven to 375° F.
  2. Heat a medium skillet over medium heat and add the butter and oil. When the butter has melted, add the mushrooms and season with salt and pepper. Sauté until tender and golden brown and most of the liquid is absorbed, 8-9 minutes.
Mushrooms Beginning to Saute
Sauteed Mushrooms
  1. Meanwhile, line a shallow baking sheet with parchment paper. Season the flounder with salt and pepper and wrap 1 piece of prosciutto around the center of each filet. Place each seam-side down on the baking sheet.
Prosciutto-Wrapped Flounder
  1. Drizzle the fish with a little olive oil and bake until tender and flaky, about 5 minutes.
Prosciutto-Wrapped Flounder with Arugula Salad and Sauteed Mushrooms
To serve, place 1 filet on each of 4 plates and divide the arugula salad on top. Divide the mushrooms alongside and serve right away.

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