Mint & White Fish Roll with Meunière Sauce

The other day, I introduced a dessert dish that used my father-in-law's fresh mint plants. Here is a main dish using them. It's white fish with a Meunière sauce, with a bit of soy sauce too (my Japanese twist). The real kick, though, is the fresh mint - its aromatic poignancy brings the dish to a new level.

Mint & White Fish Roll with Meunière Sauce


(Recipe by:Chef Yasue Siewert)


Prep.: 15 minutes
Cook: 15 minutes


Makes 2 to 4 servings


4 flounder fillet
pinch of salt
pinch of black pepper
8 to 16 fresh mint leaves (depends on fish size and how minty flavor you prefer)
3 tbsp flour
3 tbsp butter
4 tbsp white wine
1 tbsp lemon juice
3 tbsp soy sauce
1 tbsp honey


Sprinkle salt and pepper over each flounder fillet. Place mint on flounder and roll from the edge. Put 2 to 3 toothpicks to seal. Dredge flour over each flounder roll to coat.

Heat a pan over medium-high heat and melt the butter. Place flounder rolls and cook all sides until golden brown. Turn heat down to low heat, cover with lid, and cook another 5 minutes until cooked through.
Take out the fish rolls, put on a plate, and cover with aluminum foil, set aside.
Put same pan back to medium heat. Add white wine and cook until alcohol evaporates. Add lemon juice, soy sauce, and honey, mix well and cook another minute or so.

Remove the toothpicks from the fish rolls and cut both edges. Cut rolls into 2 or 3 pieces. Place them on the plate and pour sauce over them.
Serve warm.

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