Mushroom Stuffed Flounder -- 鱼片卷蘑菇

Flounder在我的家乡叫小嘴鱼，是比目鱼的一种。小嘴鱼肉质细腻，鲜美。清炖小嘴鱼是我家乡的一道颇受欢迎的家常菜。可是在美国想买到可以清炖的整条新鲜小嘴鱼不容易，我通常在Costco买新鲜包装的Wild Flounder Fillet，没有新鲜包装的时候也买冷冻的。可能因为是秋季，今天在Costco买的新鲜Wild Flounder Fillet特别大片且厚，又刚好看见有新鲜漂亮的Chanterelle蘑菇在卖，想想今晚就做个mushroom stuffed flounder吧。

Mushroom Stuffed Flounder

You Need:

• 4 pieces big Flounder fillet, about 1 1/2lb(could be replaced with Sole or Tilapia fillet)
• 4 cherry tomatos
• 1/2 lb chanterelles(could be replaced with other mild taste mushroom)
• 1 small shallot(about 1/3--1/2cup after chopped)
• 1 tbsp olive oil
• 1/2 cup shredded Asiago cheese(could be replaced with Romano or Parmesan)
• 1 cloves garlic, finely minced
• 1/3 cup white wine
• a couple of fresh oregano leaves or 1 tsp dried oregano leaves
• 2 slices of lemon
• 2 tbsp chopped cilantro

Instructions:

• Preheat oven to 400F.
• Rinse the fillets and pat dry with paper towels, sprinkle a little bit salt and pepper on both sides of the fillet(keep in mind the cheese we're going to add later is salty too). Lay them out on the work surface skin side down (the skin side is the smoother of the two).
• Halve the cherry tomato.
• Slice the mushroom by hand, some smaller pieces are for stuffing, bigger piece for side dish
• Heat a medium size pan over the stove on medium heat, add in olive oil, chopped shallot and garlic stir just until fragrant.
• Add tomato, mushroom, oregano leaves, stir about 4--5 minutes till some juice comes out, don't overcook.
• Turn off the stove, Spoon the small pieces of mushroom onto the thick part of each fillet and roll it up towards the thin end encasing the filling. Place fillets seam side down into the pan on top of the tomato mushroom sauce.
• Add in white wine, squeeze some lemon juice on top of stuffed fillet and leave the rest lemon slices as a whole into the pan.
• Sprinkle the cheese on top of stuffed fillet and add in cilantro(you can also save a little bit cilantro for garnish.)
• Put the pan into oven bake for 10--12 minutes, if your fillet is thinner than 1 inch, reduce the baking time accordingly.

Mushroom Stuffed Flounder -- 鱼片卷蘑菇

You Need:

• 4 大片Flounder fillet, 约一磅半(也可以用 Tilapia fillet)
• 4 个小樱桃西红柿
• 1/2 磅Chanterelle蘑菇(也可以用其他淡口味的蘑菇)
• 1 个小洋葱(切丁以后大概1/3--1/2cup)
• 1 tbsp 橄榄油
• 1/2 cup shredded Asiago cheese(可以用 Romano 或 Parmesan替换)
• 1 大瓣蒜
• 1/3 cup 白葡萄酒
• 几个新鲜的 oregano leaves 或者 1 tsp 干的 oregano leaves
• 2片柠檬
• 2 tbsp 香菜

制作过程:

• 把烤箱预热到 400F。
• 把鱼片洗净用paper towels吸干表面水分，两面洒一点点盐和黑胡椒，不要洒太多因为奶酪也是咸的。把鱼皮那面(比较光滑的那面)向下放在案板上。
• 把小樱桃西红柿切成两半。
• 用手把蘑菇撕开，一部分撕成比较细的用于卷在鱼片里，一部分撕的比较大作为辅助菜直接吃。
• 把锅放在炉上中火，加橄榄油，切碎的洋葱和蒜，炒到有香味出来。加西红柿和蘑菇，oregano leaves, 加一点盐，大概炒4到5分钟，到有汤汁出来。见图示
• 把炉子关火，用勺子把小块的蘑菇放到鱼片比较厚的一边，向另一边卷，把开口向下放回锅里的汤汁里。见图示
• 把酒，香菜加到锅里，挤一点柠檬水，把剩下的两片柠檬整个放进锅里。把奶酪洒到鱼卷上。可以留一点香菜最后作装饰。
• 把锅整个放到烤箱里烤10到12分钟就可以装盘享用了。如果鱼片比较薄，可以把烤的时间缩短。

**请注意, 不是所有的锅都可以进烤箱, 大多数不沾锅(non-stick)不可以进烤箱，因为表面的不沾涂层耐受不了高温。这个菜我是用左边这款 Calphalon Commercial Hard-Anodized 12-Inch。

可以进烤箱，进洗碗机是此锅的一大好处。我非常喜欢用它煎牛排，羊排，颜色煎得非常漂亮，然后直接放进烤箱里烤。但是这款锅不适合中国式炒菜，一是比较浅，二是非常粘(无论你是用热锅冷油，还是冷锅热油)，三就是不能颠勺。




看个全景图，配上奶奶用做豆浆剩的豆渣和玉米面做的窝窝头(切片烤脆)和 SpringMix Salad，好一道美味健康的晚餐。窝窝头的做法在这里。