Hi Jim      9/6/2016

>  BF> I just can't take Rose seriously. I know that's because I have always
>  BF> thought of it as a wine for those who don't know which to use... Red
>  BF> or  White Wine.  I know that's probably not a good reason for not
>>  BF> drinking it. But I also know that my mind has a powerful affect on >
 bf> how I appreciate wine.
> 
>  BF> I have recently began tasting Rose, but without much enjoyment.  I
>  BF> think I shall let my mind back in control and stop drinking Rose.

jw> FWIW I had clipped and saved a list of recommended roses from
jw> somebody reputable people. which I'll pass on. 

Sorry Jim for your work, but in the meantime my thoughts on Rose have
solidified.  I shall no longer buy Rose wine.  Notice, that's "buy" not
drink.  Free Rose, and what others pay for shall pass my lips.  Oh and what
I have already cellared. 


jw> Back to flounder recipes ...

Indeed.


                      *  Exported from  MasterCook  *
 
                STEGT RODSPAETTE (SAUT˙ED FLOUNDER W/SHRIMP)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Flounder fillets, 1/2 lb ea.
                         Salt
                         Flour
      1/2   c            Bread crumbs -- dried
    2       md           Eggs
    2       tb           Water
    8       tb           Butter (1 stick)
    2       tb           Vegetable oil
      1/2   lb           Shrimp -- cooked, small,
                         -peeled and deveined
                         Lemon wedges
 
   “Plaice is the fish the Danes usually prepare in this
   manner, but flounder is an excellent American
   substitute. Danish shrimp are the 1″ variety similar
   to U.S. West Coast shrimp. Choose the smallest fresh
   shrimp available.” Rince the fish in cold water and
   pat dry with paper towels. Salt lightly, dip in flour
   and shake off excess. Spread the bread crumbs on wax
   paper. In a mixing bowl beat the eggs together with 2
   tablespoons of water, then dip each fillet into the
   egg mixture and coat each side thoroughly with the
   bread crumbs. Let them rest for at least 10 minutes
   before cooking. Heat 2 tablespoons of butter and 2
   tablespoons of oil in a heavy 10-12″ skillet over
   moderate heat. Add the shrimp and toss them in the
   butter for 2 to 3 minutes until well coated. Place a
   line of the shrimp down the center of each fillet.
   Melt the remaining butter over low heat until it turns
   a rich, nutty brown, pour over the fish fillets and
   garnish with lemon wedges. If you prefer, serve with a
   parsley sauce (see recipe) in place of the shrimp and
   brown butter.
  
 From recipesource.com
 U/L by Burton Ford 9/6/16

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 Burt