Flounder salted

1 kg flounder fillet

200 g salt

2 tbsp. sugar

dill

Combine sugar and salt, stir, apply the mixture evenly over the fish fillets with the skin, put the fillets down the skin of parchment, cover with a layer of finely chopped dill, to lay up the skin on top of the second layer fillet.

Wrap the fish in the parchment, put in pan, cover with oppression, put in the cold.

Ready salted flounder will be the next day.