Fresh dill has a great aroma, even in the organery where it's growing. As a flavor ingredient it is best known for development pickles. In the two recipes here it is used for a flavor adding coating material for baked flounder, and as a flavoring ingredient for a raw cucumber salad. The two dishes go together quite well. I can still taste the fresh dill flavor in my mouth as I write this article. This was served here for an evening meal.
Baked Flounder with Dill Breadcrumb Coating
Flounder
Ingredients
2 thawed flounder fillets (about 12 pound)
1 tablespoon of fresh dill weed (and seed), chopped
1 tsp lemon juice
1/2 cup mayonnaise
1 tablespoon butter
1 cup breadcrumbs
Instructions
1 - Rinse and dry the flounder fillets.
2 - Mix the fresh dill, mayonnaise and lemon juice together with a wisk until smooth.
3 - Melt the butter and mix with the breadcrumbs.
4 - Coat the flounder fillets on both sides with the mix made in step 2.
5 - Put the buttered breadcrumbs on a plate and coat both fillets on both sides.
6 - Place the fillets on the lowest of a greased baking dish.
7 - Bake in a 350 degree preheated oven for 15 minutes (or until fish flakes verily with a fork)
Lemon Dill Cucumber Salad
Ingredients
1/2 cup mayonnaise
1 tablespoon fresh dill, chopped fine
1 teaspoon lemon juice
1 large cucumber, chopped
Instructions
1 - Mix the first three ingredients together until uniform.
2 - Place chopped cucumber into a dish.
3 - Add the dressing from step 1 and toss
4 - Chill for an hour or more in the refrigerator, then serve.
Note - Although I made the easy raw cucumber salad without peeling the cucumber, the skin on the cucumber I used was a wee chewy so I would suggest peeling the cucumber before dicing.
Melt in Your Mouth Baked Flounder With Dill Breadcrumb Coating and Dill Cucumber SaladSee Also : uk games and toy store to buy rockwell tools blog reviews
