Flounder with leeks,capers and prosecco
My son Nico and his intended bride, Katie, are tasting different types of prosecco for the toast at their up-coming nuptials. So tonight when they opened a bottle of an Italian medium dry one, I irrigated the flounder with it. Here’s how.
2 lbs of flounder fillets
2 tablespoons of butter
1/4 glass of prosecco
1/2 cup of leeks cut, thin, washed and drained tight
tiny capers 4 tablespoons
1 tablespoon of seasoned breadcrumbs
salt, pepper, paprika, garlic powder, if desired
In a large fry pan with high sides and a tight-fitting cover, add butter and leeks, add flounder fillet, add capers and seasonings, raise the heat from medium to high add prosecco and cover for about 4-5 minutes. Uncover and lower heat to medium for 2-3 minutes. Sprinkle on breadcrumb and spoon the liquid onto the fish. It’s done in another minute or so. Serve immediately.