French Marinated Flounder

French marinated flounder with its cranberry flavors, and pecans is a delight to entice the small fry to enjoy fish entrees. Nutritionists recommend working omega three fatty acids into your diet several times a week.

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Since frying dampens the value of the meal's nutrition, use a sauce to make it taste special instead. Sauces (alas!) are high in calories, so portion control is the ticket. Only one tablespoon per fillet should do it.

French cooking has always and will always be a staple in the gourmet kitchen. Just because it's gourmet doesn't mean the home cook can't aspire to something out-of-the-ordinary for the family, too.

French Style

1	cup	butter
1	cup	cranberry vinegar
1	cup	dried cranberries
1	cup	pecans, toasted
1	cup	salad oil
2	cups	flour
2	cups	port wine
8	cups	quarts turkey or chicken stock
3	teaspoons	pounds spinach leaves, coarse stems removed, washed and drained
8	whole	shallots, peeled and minced

Marinade Prepared A La Francais
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French Style Flounder with Barbecue Sauce	Not so good - the barbecue flavor overwhelmed the delicate cranberry pecan notes - Editor
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French Style Flounder with Hollandaise Sauce
French Style Flounder with Lyonnaise Sauce
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French Style Flounder with Tartar Sauce
French Style Flounder with Veloute Sauce

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