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Flaming Fish Recipe

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This recipe for Flaming Fish is from The Dickerson House Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz fish (tuna or amberjack)
flour
2 oz. butter
2 oz. olive oil
½ cup shallots, diced
1 cup mushrooms, sliced
½ cup brandy
1 cup whipping cream
wild rice
Directions:
Directions:
Cut the fish into 2 oz pieces then beat in between two sheets of waxed paper until flat.
Lightly flour the fish.
Heat oil and butter in a skillet then fry the fish until light brown.
Remove the fish from the pan and set aside.
Add shallots to the pan and stir fry for a minute or two and then add the mushrooms continuing to cook for another five minutes.
Return the fish to the pan and continue to cook until the fish is rewarmed.
When the fish is warm add the branch and ignight with a match.
When most of the brandy is cooked off, add the cream and mix genthly.
Serve over cooked wild rice.
Personal Notes:
Personal Notes:
Dad noted that this recipe also works very well with venison or veal pounded very thin. If using venison or veal, be sure to add some peeled and sliced apples along with the shallots.

 

 

 

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