Flounder a la Turque is a captivating dish that captures the essence of culinary artistry and indulgence. With a flounder as its centerpiece, this creation showcases the delicate flavors of seafood elevated by a harmonious blend of spices, herbs, and complementary ingredients. The “a la Turque” in the name pays homage to the Turkish influence on European cuisine during the 18th and 19th centuries, a time when exotic flavors and ingredients from different cultures fascinated the palates of epicureans. This dish carries a story of cultural exchange and gastronomic innovation, presenting a beautiful and flavorful interpretation of seafood preparation.

The concept of “a la Turque” in European cuisine emerged during a period of exploration and cultural exchange. As trade routes expanded, new ingredients and culinary techniques from distant lands found their way into European kitchens. The term “a la Turque” or “à la turque” denoted dishes that incorporated spices, fruits, and flavors reminiscent of Turkish cuisine, which was highly regarded for its intricate use of herbs and seasonings.

Flounder, a flatfish known for its delicate taste and versatility, became a canvas for culinary creativity. The dish Flounder a la Turque exemplifies the fusion of European culinary tradition with the alluring allure of Eastern spices.

The method of stuffing and baking the flounder showcases the skillful techniques of European cooking, while the sauce brings together a delightful medley of ingredients to create a complementary accompaniment. This dish, like many “a la Turque” creations, epitomizes the fascination and excitement that came with discovering and incorporating new flavors into traditional dishes.

INGREDIENTS

For the Fish:

• 1 large flounder
• 1 teaspoonful chopped parsley
• 3 tablespoonfuls breadcrumbs
• 2 tablespoonfuls Crisco (shortening)
• 1/2 teaspoonful powdered herbs
• 1 pinch powdered mace
• Salt, pepper, and red pepper to taste
• 1/2 cupful picked shrimps

For the Sauce:

• 1/2 lemon
• 1 egg
• 1/2 cupful melted Crisco (shortening)
• 1 yolk of egg
• 1/2 teaspoonful mustard
• 1/2 teaspoonful salt
• 1 pinch red pepper
• 1 tablespoonful vinegar
• 2 chopped gherkins
• 1 teaspoonful chopped parsley

INSTRUCTIONS

For the Fish:

1. Prepare the Flounder: Wash, dry, and trim the flounder. Make a lengthwise cut down the center on one side, from near the head to near the tail, and gently lift the flesh from the bones.
2. Create the Stuffing: In a mixing bowl, combine Crisco, chopped parsley, breadcrumbs, powdered herbs, powdered mace, salt, pepper, red pepper, picked shrimps, and lemon juice. Mix well.
3. Stuff the Flounder: Stuff the flounder with the prepared stuffing mixture, inserting it under the fillets while leaving the center open. Dot the surface of the fish with Crisco.
4. Prepare for Baking: Brush the surface of the flounder with the remaining beaten egg. Sprinkle browned breadcrumbs over the fish.
5. Bake: Place the flounder on a Criscoed baking tin and bake in a preheated oven at 350°F (175°C) for approximately thirty minutes or until the fish is cooked through and flakes easily.

For the Sauce:

1. Create the Sauce Base: In a bowl, stir the egg yolk with a wooden spoon, then gradually add melted Crisco, stirring constantly.
2. Add Flavorings: Stir in mustard, salt, red pepper, vinegar, chopped gherkins, and chopped parsley. Mix until well combined.
3. Serve: Serve the baked Flounder a la Turque with the prepared sauce, allowing diners to savor the delightful flavors of the fish and the harmonious accompaniment of the sauce.