EntranceLibkin with my Odessa kitchen. Odessa cuisine
Ukrainian hospitableness, Jewish resourcefulness, oriental spice, Russian thoroughness, French layering and Caucasian sharpness are combined in Odessa cuisine like in a big cauldron. Having absorbed the best, Odessa cuisine flavored the dishes with a slice of the southern sun, generous sea salt and the aroma of ripe tomatoes. In the performance of Saveliy Libkin, Odessa cuisine sounds, charges with mood and desire to cook exactly that salad, the sauce of which you then savor with a piece of Borodino, exactly that blue caviar, a kilogram of which is just “to try”. Bright, unforgettable, leaving the warmest memories, gathering everyone at a large table, Odessa cuisine does not leave anyone indifferent.
Preface to the book:
The hardest thing in life is getting started. The subject is irrelevant in this case. Starting a book was as difficult for me as it was for you to cook. The beginning is always fraught with doubts: is it worth it? will it work right?
Everyone knows: "A journey of a thousand miles begins with the first step." Let's go on a "gastronomic journey" through my Odessa together. Let's take the first step: I - as a writer, you - as connoisseurs of Odessa cuisine. So, let's go to "my Odessa kitchen"...
Today, "my Odessa cuisine" is located on French Boulevard - in one of the most beautiful districts of Odessa. Sometime in 1902, the Little Fountain Road received the sonorous name French Boulevard in honor of the visit of Tsar Nicholas II to France. Our city has always been at the center of cultural and political events, despite the distance from the capitals. Here, at the dacha of the consul of the French Republic and the merchant Jean Reno, A. S. Pushkin stayed, on the street nearby lived his last years before emigration I. A. Bunin. But this is all poetic, literary Odessa. My story began in maternity hospital No. 1 exactly 70 years after its foundation, by the way, it was built on the occasion of the 25th anniversary of the marriage of Emperor Alexander III.
After the “historical” (in every sense) maternity hospital No. 1, I moved to Vorovskogo Street (formerly Malaya Arnautskaya Street and now again Malaya Arnautskaya Street). Yes, you remember correctly: “All smuggling is done in Odessa, on Malaya Arnautskaya Street.” They say that it was here that the prototype of Ostap Bender lived - a certain Ostap Shor. But I didn’t find him, but I know well how life works if you live two blocks from the famous Privoz, next to the station and 10 minutes from the sea.
I learned to cook from my grandmother Rosa. Without exaggerating, I’ll say: Rozalia Moiseevna cooked every day for our entire large family after my grandfather brought food from Privoz, which in Odessa had to be not only chosen, but also bargained for. I am very curious and naturally attentive to details, so I can talk about food and how it is prepared in nuances without trying it further. In my youth, I looked at food more and more, and did not eat it. Restaurants sold alcohol, dancing, and instant dating. In the 70s, to get into a restaurant in Odessa, you had to pay.
At the same time, the store shelves were empty (the country began to “generously drink” us exclusively with birch sap), prices on Privoz rushed higher and higher (apparently, to the upcoming “Olympic heights”). To survive in the heyday of the "socialist paradise", it was necessary to get closer to the products and learn how to cook.
Immediately after serving in the Soviet army, I went to study as a cook, then I started working. My culinary practice started with the "banquet business". Eminent and wealthy Odessans, true epicureans, ordered native Odessa dishes - a mixture of Greek-Armenian food from Soviet products, mixed with Jewish traditions.
I have been eating food all my adult life: I can say that for 20 years the menu of my restaurants has been appreciated not only by Odessans, but also by tourists from all over the world who so willingly come to Odessa during the season.
“My Odessa Cuisine” is the first book of recipes from a real Odessa citizen who loves his city and his business. For me, cooking is not a fad, not a newfangled trend of gathering “friends of interest” on blogs. In this book, everything is real: recipes that cook deliciously, the words of Odessa friends, with whom it is joyful to sit at the table, and the author, who is seriously in love with his Odessa history and cuisine.
Before the first page of the book and the first recipe, I will again turn to the main Odessa writers and their hero, the son of a Turkish citizen, a true Odessa citizen Ostap Bender: "Dinner is the first, and speeches are the second." Bon appetit!
From the editors of Lady Mail.Ru. Cooking from books is like playing roulette: you seem to be doing everything according to the instructions, but the end result does not match what you see in the picture. The taste of the dish sometimes also leaves much to be desired. Therefore, we decided to arrange culinary testing experiments from time to time. cookbooks and share with you my achievements, failures and ideas, how else can you fantasize about this or that dish.
To repeat recipes from a book Savely Libkin "Odessa feast" (Publishing house "EKSMO"), I had to go to the nearest market for groceries: cooking from supermarkets would be akin to blasphemy. I must say right away: I did the right thing - all the dishes turned out to be delicious.
A few words about the author of the book. In Russia, Savely Libkin is not as well known as in his homeland - in Ukraine. There he is considered one of best chefs and is in the top 10 famous people Odessa. His restaurant in Prague is mentioned in the red Michelin guide. And when the cook says that he worked for Libkin, he says it with the air that he studied with Paul Bocuse himself.
Recipe. Young radish salad with sour cream
For some reason, radishes are familiarly called radishes. And after the film "Gentlemen of Fortune" this word generally became a playful curse word. But spring comes, and you want to enjoy the most delicious crispy salad from this very radish again and again. For this salad, we choose the earliest, slightly elongated radish with a white bottom.
Ingredients(for 4 servings): 500 g radishes, 5 homemade eggs, 200 g homemade sour cream, 0.5 bunch of parsley, 0.5 bunch of dill, salt and pepper to taste.
Cooking. My radish and very finely chop circles. I use a shredder for this, so neat slices of the same thickness are obtained, which is essential for this salad. We add the radish. Chicken eggs boiled and cleaned. Then, after cooling a little, chop into crumbs and add to the radish. Mix sour cream with chopped dill and parsley, salt, pepper and pour it over radishes with eggs. Mix and serve immediately. Radishes contain mustard oil, which is not to everyone's liking. But eggs, neutral in taste, and fatty homemade sour cream from Privoz perfectly soften its sharp sparkling taste.
On the left - a photo from the book, on the right - a photo of the author
On practice. I chose this recipe because I love radishes in any form. But I have never cooked the combination “radish + egg”. It turned out very tasty, especially for those who do not like the sharpness of radishes, but, in my opinion, a little bland. And one more thing: in the photo, the salad was clearly added green onion, which would give sharpness, but the recipe does not mention it.
Recipe. french soup
I don’t know what fate the French found themselves in Odessa in 1870-maybe one of the sailors ... But already in those years, one of the varieties of vegetable soup was called French. Since then I have traveled to many cities and villages in France, having tried many different soups, but I was convinced that such a taste happens only in Odessa. Cooking french soup only in late spring.
Ingredients: (for vegetable broth) - 300 g of old crop carrots, 100 g of parsley root, 100 g of celery root, 200 g of stems from parsley, dill and celery; (for soup) - 150 g fresh peeled green peas, 250 g early white cabbage, 250 g young potatoes, 200 g of early carrots, 100 g of parsley root, 100 g of dill, 50 g of butter, 200 g of homemade sour cream, 1 bay leaf, 5 peas of allspice, salt to taste
Cooking. the earliest white cabbage we disassemble into separate leaves, cut off the rough parts and cut the tender parts of the leaf into squares of about 15 x 15 mm. We cut early carrots into thin circles. Peel the parsley root and cut into thin circles. Cut new potatoes into thin rounds. Fresh green pea peeling. Cooking vegetable broth. We put on fire 4 liters drinking water and bring to a boil. For 25 minutes, boil carrots, parsley roots, celery and a bunch of parsley, dill and celery stalks tied with white thread in water. Take out vegetables and stems. Throw potatoes, carrots and parsley root into the broth, cook for 10 minutes over medium heat and salt. Then add butter, peas, cabbage, bay leaf, a few peas of allspice and cook for another 5 minutes. Taste for salt and adjust if necessary. We extract the bay leaf and pour half of the chopped dill greens. Cover with a lid and let the soup rest for 30 minutes. When serving, put a full tablespoon of homemade sour cream and the same amount of dill in each bowl of soup.
On practice. If I had not seen in restaurants how vegetable soups are prepared (and there they are cooked in two stages: first, coarse vegetables are boiled so that they give all the taste to the broth, throw them away, and then add new ones), I would be very surprised. But believe me, that only in this way, in two steps, you will get a very tasty vegetable soup. Butter gave ready soup the necessary fat content and taste, which he clearly lacked during the cooking process (I tried!).
Recipe. Tsimes with chicken meatballs
Odessans have their own metaphor sweet life- "the most tsimez". Once it was a festive dish in Jewish families - now it is rarely prepared. Most Odessans will tell you that “samoe tsimes” means “the most delicious”, “the most relish”, something like “zest”. And then everyone is surprised to learn that the dish is made from beans or carrots.-by no means the most delicious foods. These vegetables are not so tasty on their own, but the way they are prepared and what is added makes the dish amazingly tasty. "Tsimec" means "mixture". That is, the expression "most tsimez" means "correctly mixed, combined." Which testifies to the skillfulness of the creator of the dish or situation.
Ingredients(for 4 servings): (for meatballs) - 300 g chicken meat boneless, 150 g onions, 50 g carrots, 20 g garlic, 3 egg yolks, 50 g white hearty bun, 100 ml milk, salt and freshly ground black pepper to taste, 50 g cilantro, 100 ml vegetable oil for frying; (for cymeca) - 70 ml of olive oil, 20 g of garlic, 40 g of candied ginger, 800 g of young carrots, 1 cinnamon stick, 10 g of nutmeg, 70 g of honey, 70 g of light raisins, 250 ml of chicken broth, salt and pepper taste.
Cooking. First, let's prepare the meatballs. Cut the onion into slices, rub the carrots on the smallest grater. We skip the garlic through the garlic press. Finely chop the coriander greens. Soak the bun in milk and squeeze. To prepare meatballs, we pass chicken meat through a meat grinder along with a squeezed bun, add yolks, other ingredients and spices. We knead everything until the minced meat is homogeneous, we make meatballs with a diameter of 2.5-3 centimeters. Cooking tsimec. We heat olive oil in a cauldron or saucepan and throw garlic and ginger into it, chopped into thin slices. After 5 minutes of sauteing, add the washed and peeled carrots, cut into slices, and a cinnamon stick. Pass for 5-10 minutes, until the carrots begin to fry. Add broth, honey nutmeg, raisins, salt and black pepper. Simmer for 10 minutes under a loosely closed lid. A third of the broth should evaporate. Meatballs are fried from all sides in vegetable oil A couple of minutes. Add the meatballs to the cimes and simmer together for another 10 minutes until the broth is almost completely boiled away. We quickly serve an elegant dish to the table with dry white wine.
Above - a photo from the book, below - a photo of the author
On practice. Naturally, I have heard the word “tsimes” since childhood, but I was not familiar with the dish itself. And when I found the recipe for tsimes in the book, I decided to cook it. It is possible that the products were not the same, or the proportions were slightly mixed up, but tsimes surprised me, but did not please me - an incomprehensible mixture of salty and sweet, the sharpness of ginger was almost not felt. But I did everything as indicated in the book.
Recipe. Pike perch under marinade
Pike perch is considered in Odessa dietary fish. Doctors prescribe it as healthy dish number one. But we are not going to be treated here, so in my recipe, dietary pike perch is poured with spicy tomato marinade.
Ingredients(for 4 servings): 600 g pikeperch fillet, 300 g carrots, 400 g onions, 200 g parsley root, 100 g celery root, 250 ml cold-pressed olive oil, 250 g tomato puree, 200 ml fish broth, 70 g flour, 100 ml vegetable oil, 50 g garlic, 2 tbsp. l. vinegar, grated nutmeg on the tip of a knife, 5 cloves, 5 allspice peas, 2 bay leaves.
Cooking. We cut the pike perch into fillets and cut it into 70-80 g. Salt the fish, bread in flour and fry in vegetable oil on both sides until cooked. We are preparing the marinade. My carrots and cut into strips. Parsley root and celery are also cut into strips. Onion cut into half rings. We clean the garlic, cut into slices. In extra virgin olive oil, heat the carrots for 10 minutes over medium heat. Then add parsley and celery, heat for another 5-7 minutes, add onion and garlic. Warm up over low heat for another 7-8 minutes, add homemade tomato puree. Simmer everything for 15 minutes over low heat. Then add nutmeg, cloves, black pepper, allspice, Bay leaf. After pouring in the finished fish broth and vinegar, put sugar. We warm up for another 5-7 minutes. Bring to taste and turn off the fire. fried chunks put the fish in a ceramic tray and pour hot marinade over it. Cool and put in the refrigerator overnight. Serve chilled as an appetizer.
Summary."Odessa feast" by Saveliy Libkin is not just a recipe book, it is a real guide to Odessa, and also a culinary photo album. Beautiful food photos can be viewed for hours, and willy-nilly, there is a desire to cook something. As with most chef books, some of the recipes are described in passing. And if you have little culinary experience, questions may arise during the cooking process. For example, add chicken bouillon in tsimes or fish - in fish under the marinade. Only with experience do you understand that chicken broth can be immediately cooked from the bones that remain from cutting chicken for meatballs, and fish broth from the ridge and head of pike perch. But if small difficulties do not scare you - go ahead! The result will exceed all your expectations, it is not for nothing that Odessa cuisine is considered one of the most delicious in the world. The main thing is to cook from quality products.
Odessa is probably the only Ukrainian city where local cuisine is not an abstract concept from a tourist guide, but a completely edible phenomenon. At the same time, few people know which dishes should be considered native to Odessa and what local gastronomic traditions generally represent. Some consider Odessa cuisine to be Jewish, others - a kind of Ukrainian. Both opinions are correct, given the multinationality of the port city. The Village talked about the essence of Odessa cuisine with restaurateur Savely Libkin, chose 10 typical dishes and found out where you can try them.
Savely Libkin
Chef, owner of the restaurants Kompot, Dacha, Tavernetta,
"Steakhouse. Meat and wine”, “Pan-pizza”. Born and aliveem in Odessa
If we talk about the current national composition of Odessa, then the word "Odessite" is more of a collective image than a nationality. But this collective image includes, of course, some national components. There are many Bulgarians, Armenians, Greeks, while there are still many Jews, there are Ukrainians, there are Russians. If you take it in terms of importance, then Odessa cuisine is Greek-Ukrainian-Jewish cuisine with nuances from Armenia, Georgia, Bulgaria. A serious role is played by the combination of these nationalities with the climate and the presence of the sea. Taking into account the fact that the trade relations that developed in Odessa thanks to the port are transferred to the whole of Ukraine, in fact, during the season we can get porcini mushrooms from Transcarpathia, and meat from the Crimea, and fish not only from the Black Sea. It is clear that I do not mean the cuisine from the supermarket (food in jars, bottles, boxes), which makes Moscow, Paris, and New York the same.
For me, Odessa is the taste of a salad of tomatoes "Bull's Heart" - yellow and red, peeled and seeds, which were cut into slices about a finger thick, and cheese was put on top.
Personally, I consider the taste of such a sandwich to be very Odessan: stale state White bread, soft butter (not the one from the refrigerator, but which is easily smeared) and last year's Hungarian jam (plum variety), which must be spread with a thick layer. For me, this taste is very Odessa. Just as Odessa for me is the taste of black bread, Borodino (also not very fresh) with olive oil and salted tulka without bones. Also, the Odessa taste for me is the taste of a salad of tomatoes "Bull's Heart" - yellow and red, peeled and seeds, which were cut into slices about a finger thick, and cheese was put on top. It turns out such a salad like what they eat in Italy (mozzarella with tomatoes).
I do not envy tourists, they should not choose a cuisine, but a place. Because the name on the menu does not guarantee the absence of a swindler in the institution, which may be a cook or a manager who hired this cook. Catering business- this is a business in which there is an insane amount of scammers, and I see this well, because I myself love to eat and methodically go to all establishments. I would recommend choosing, first of all, a place where there will be less chances that something wrong will be slipped to you. Of the dishes, I recommend flounder in season, it is difficult to spoil it - they fried it and that's it. If you order more eggplant caviar, then there will already be some impression of the kitchen. Initially, it is important to find non-swindlers, and then you can eat everything that they give you: it will be worthy.
Recipes from Odessa chefs
Caviar from blue
Where to try: restaurant "Dacha" | Price: 68 UAH | Chef: Vasily Yakim
In Odessa, eggplants are usually called blue. These are the bluest and bell pepper baked in the oven until fully cooked, so that they become soft (it is important not to overdry the pepper: it needs less time). Then the vegetables are cooled, peeled and finely chopped with a knife along with a blanched tomato. Add vegetable oil, crushed garlic, grated raw onion, lemon juice, sugar and salt. Mix well, you can serve.
Black Sea flounder
Where to try:restaurant "Dacha" |Price: 108 UAH per 100 g | Chef: Vasily Yakim
The flounder just bought at Privoz must be cleaned: cut off the fins and head with scissors, cut into portioned pieces. Then - salt, pepper and leave to lie down for about 30 minutes. The fish is breaded in flour and fried in a pan with vegetable oil over high heat under a closed lid. Turn over to the other side, fry, without covering with a lid, until golden brown.
Forshmak
Where to try: restaurant «Kompot» | Price: 39 UAH | Chef: Ivan Ivanchenko
Herring fillet is scrolled twice through a meat grinder. Peel the apples from the peel and core and, together with the peeled onions, twist them in a meat grinder along with the herring. Butter, lemon juice, salt, pepper, walnuts, grated on a fine grater, boiled eggs - everything is mixed. Forshmak is placed on a plate, poured with olive oil and eaten with black bread toasts.
beef stroganoff
Where to try:Restaurant "Kompot" | Price: 39 UAH | Chef: Ivan Ivanchenko
The beef is cleaned of films, cut across the fibers 1 cm thick and lightly beaten. Sliced entrecote and champignons are cut into slices 2–3 mm thick, and onions are cut into strips 2 mm thick. In vegetable oil, fry beef, onions and champignons for 2 minutes until golden brown, salt, pepper, pour cream and stew for 5-6 minutes (as an option, meat can be breaded in flour mixed with salt and pepper, and fried separately from onions and mushrooms). Then add spinach, torn in large pieces, and mix well. The dish is served with mashed potatoes.
Tsimes from beans with crispy toasts
Where to try: cafe "Franzol" | Price: 39 UAH | Chef: Natalia Rybalko
Beans must be washed and soaked in water for an hour, then boiled. Onion pre-cut into cubes and fry in vegetable oil. Mix boiled beans in a pan with onions and tomato paste and fry. Add salt and pepper. Mix in a blender until a homogeneous mass is obtained.
Peel the onion, cut into rings, salt, roll in starch and fry in hot oil until golden brown. Put the tsimes on a dish, and put the onion on top.
Tulka meatballs
Where to try:cafe "Franzol" |Price: 65 UAH | Chef:Natalia Rybalko
Clean the sprat from ridges and intestines, rinse under water, dry, salt and pepper. Divide into four parts and shape into balls. Add mayonnaise and salt to the egg. Dip the meatballs in flour and fry in hot oil on both sides, cover with a lid and bring to readiness.
Add diced onion, cucumbers, finely chopped dill and capers to mayonnaise. Mix everything. The sauce is ready.
Spinner with an apple
Where to try:cafe "Franzol" |Price: 36 UAH | Chef:Natalia Rybalko
The vertuta is prepared from extraction test. Knead the dough, divide it into two parts and form balls. Cover the dough with a bowl and let rest for 1 hour. Peel and cut apples into cubes, mix them with sugar, raisins and cinnamon.
Spread the tablecloth on the table and sprinkle with flour. Roll out the dough lightly and stretch with your hands - it should be thin. When the dough is ready, you need to grease it with melted butter, put apples on one side and roll up. Roll up the edges of the roll. Lay on a baking sheet parchment paper and lay out the vertuta. Bake for 30-40 minutes at 170 degrees. 10 minutes before the end of cooking, brush with egg and sprinkle with sugar. Cut the resulting roll into portions.
fish cakes
Where to try: restaurant "Bernardazzi" | Price: 70 UAH | Chef: Alexey Shvets
Scroll the prepared fish fillet in a meat grinder through a fine grate, add salt and pepper. Mix thoroughly and form three round-shaped meatballs from the fish mass, put in the freezer to harden. Fry in vegetable oil and bring to readiness in the oven. Eggplant cut into rings 0.5 cm thick, fry in vegetable oil.
Peeled vegetables cut into small cubes, fry in a saucepan with a thick bottom and add cream. Let it boil and reduce the cream twice.
Bulls in Odessa
Where to try: restaurant "Klarabara" | Price: 80 UAH | Chef: Menyailov Alexey
Thoroughly mix flour with starch. Bread the steers in this mixture. Fry in plenty of vegetable oil until golden brown. Serve with tomato wedges, drizzled garlic sauce and sprinkled with herbs.
Meze in Odessa
Where to try: restaurant "Klarabara" | Price: 85 UAH | Chef: Menyailov Alexey
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Ingredients
70 g salted sprats
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Forshmak ingredients
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Pass the peeled herring, pitted and peeled apples and a hard-boiled egg through a meat grinder or scroll in a blender. Season the resulting mixture with vinegar, salt, sugar and oil. Arrange on a platter alongside the rest of the appetizers.
Odessa cuisine- a real mix of culinary traditions. It harmoniously combines oriental spices, Slavic products, Caucasian sharpness and French sophistication. In the list of ingredients you can often find tomatoes, sea salt, fresh greens, sauces and a touch of the southern sun.
These recipes are suitable for those who like to gather at a large table. noisy company relatives and close people. The simplicity of the execution of dishes will make a real chef out of an amateur. Saveliy Libkin's book is bright and warm and encourages you to cook and create in the kitchen!
Ingredients,
required for the prescription
cock - 3-4 kg
two domestic chickens - 1.2-1.5 kg
veal shank - 1.5-2 kg
large head of spring garlic - 3 pcs
medium carrot - 2 pcs
parsley root - 2 pcs
medium bulb - 2 pcs
a bunch of parsley - 2-3 pcs
bay leaf - 5-6 pieces
egg - 5 pcs
allspice
black pepper
Description of preparation
For one 3-4-kilogram rooster, we take two domestic chickens and about 1.5-2 kilograms of veal shank. We wash well and put everything together in a large saucepan: meat in a large piece, poultry - whole carcasses.
We wash and clean onions, carrots, parsley root. We don’t cut them - we will cook them whole.
Pour the meat with cold drinking water and put on fire. Festive aspic according to Odessa unwritten rules, it is cooked for 7 hours, and practically without boiling. Therefore, you need to calculate the time right away.
An hour and a half before the end of cooking, we put prepared vegetables and spices into the broth. It is very important to salt correctly: when cold, the taste of jelly will be 10-15% less salty than when it is hot.
After an hour, remove the vegetables from the broth. It is necessary to ensure that they are not digested, especially carrots, which are to be decorated with jelly.
In the meantime, we filter the broth through gauze (preferably several times) and briefly take the pan to the cold, in order to more conveniently remove the fat. We collect all the frozen fat with a spoon. It is very important not to leave a single drop on the surface of the broth.
Then let the broth stand for 10 minutes and carefully drain it from the sediment.
We crush the garlic and lay half in the strained and cooled broth, and half in the meat
Boil, peel and cut into rings homemade eggs with bright beautiful yolks. Cut boiled carrots into slices.
Let's start pouring cold. Fill the bottom of the tray or plate with a layer of broth by 6-7 mm and let it harden.
More large pieces put the chicken on the frozen broth. In each container, add a circle of boiled eggs, a slice of carrots and 1-2 parsley leaves. Lay the rest of the meat on top.
Then we fill it all with repeatedly strained broth and take it out to the cold.
Ingredients,
required for the prescription
beef entrecote - 1 kg
blue-eye potatoes - 1 kg
refined sunflower oil- 200 ml
5-6 onions - 600 g
carrots - 2 pcs
pitted prunes - 300 g
white raisins - 100 g
beef broth - 1.3 l
allspice - 5-7 pcs
bay leaf - 1 pc.
ground black pepper
Description of preparation
We buy prunes and white raisins at the market. Please note that they must
be matte: dried fruit can shine only if it has been additionally processed with something. The aroma of a fire emanating from prunes suggests that, most likely, it was smoked with the help of " liquid smoke". Therefore, we always choose black, matte, “without haze”, preferably dry and sweet, but with a slight sourness. It is better to take with bones and take them out at home.
Pitted prunes and white raisins are soaked in cold water for 1 hour.
We clean a piece of beef entrecote from all films and cut into cubes of about 50 grams each.
Wash, clean and cut large potato tubers of the "Sineglazka" variety into cubes of the same size as the meat.
Wash onions and carrots, clean and cut: onions - into large slices, and carrots - into cubes.
In a cast iron cauldron, fry the meat in vegetable oil for 20 minutes. Add onion and fry for another 15 minutes.
Pour in 200-250 ml of broth and reduce the heat. Simmer for 75 minutes, stirring constantly and occasionally adding a little broth.
We dry the pieces of fish with a napkin, salt, pepper and leave to rest for 30 minutes.
Before frying, you can sprinkle the flounder with lemon juice.
It remains only to bread the fish in flour (it is better to add 15% corn to wheat) and
fry on both sides in a pan, sparing no vegetable oil.
Be sure to fry over high heat without a lid and until golden brown.