500-750 g/1 lb 2 oz – 1 lb 12 oz fish
1 cup dry red wine
1 tbsp flour
800 g/1 lb 14 oz potatoes
2 tbsp butter
Put peeled, washed, and sliced parsnip and onion on a bottom of a pan, add 4 cloves, little bit of pepper and bay leaf. Put prepared and cut into pieces fish, season with salt, add wine and 1 cup of stock (or water). Cover the pot and cook for 15-20 minutes. Once fish is cooked pour off cooking liquid and make sauce as described in “Steamed Sturgeon” recipe.
When serving put fish on heated serving plate, garnish with whole boiled potatoes, and top with strained sauce.
Walleye, pike, or eel could be used instead of flounder in this recipe.