Apple Salad
Robert Farrar Capon
17 ratings with an average rating of 4 out of 5 stars
17
About 15 minutes
Flounder Fillets in a Beurre Blanc Sauce
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- ¼cup flour
- ¼teaspoon salt
- ⅛teaspoon white pepper
- 2small or 1 large flounder fillet
- 4tablespoons clarified butter, or oil
- ½cup dry white wine
- 2tablespoons lemon juice
- 2tablespoons chopped shallots or onion
- 3tablespoons heavy cream
- 8tablespoons (1 stick) cold, unsalted regular butter, cut up
- Salt, white pepper and cayenne, as desired
- 1½cups chopped cooked pasta, or cooked orzo
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
1134 calories; 85 grams fat; 51 grams saturated fat; 2 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 34 grams protein; 1194 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to low. Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides. Shake off excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning once, until golden brown on both sides (about 2 minutes). Remove fillets to dinner plates and keep warm in the oven.
- Step 2
Pour off any remaining clarified butter or oil from the skillet, add the wine, lemon juice and shallots and boil hard over high heat until reduced to about ⅛ cup. Add the cream and boil until reduced once again to about ¼ cup. Lower the heat and vigorously whisk in the unsalted butter bit by bit, incorporating each piece almost completely before adding the next. As the last piece disappears, remove the pan from the heat. Do not boil the sauce after all the butter is in. 3.
- Step 3
Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.
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Andrea
Made the recipe as is and me and my family loved it!! I served it with farro instead of pasta and a side of roasted asparagus with lemon zest. Awesome weeknight meal!
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