Prep 15 mins
Cook 10 mins
Posted in Another Taste of Palm Springs by Tammy Taylor. I also have this in Simply Seafood" by Vicki Emmons. You can use Vermouth instead of white wine if you like.
- 8 flounder fillets, small, about 1 1/2 lbs
- salt, to taste
- pepper, to taste
- flour, to coat fillets
- 5 -6 teaspoons unsalted butter
- 1⁄2 cup white onion, finely chopped, can use shallots
- 1⁄3 cup dry white wine or 1⁄3 cup vermouth
- 1 egg
- 1⁄2 cup whipping cream
- 2 tablespoons basil, chopped
- 1 tablespoon lemon juice
- Season fish with salt and pepper to taste. Lightly coat each piece with flour.
- Melt 3 tablespoons of the butter in a large skillet and cook onions until transparent but not browned. Transfer onions to ungreased baking dish.
- Saute fish until golden, about 2 minutes per side, adding more butter as needed.
- Arrange fish over the onions and keep warm in a 275 degree F. oven.
- Add wine to skillet; cook over high heat for 3 minutes, scraping bottom and sides of pan. Remove from heat.
- Beat egg with cream; whisk into skillet. Add basil and cook over very low heat until thickened, about 3 minutes. DO NOT ALLOW TO BOIL. Stir in lemon juice and pour over the fish. Place under the boiler for a few minutes to lightly brown top.
We thought this was a lovely flounder recipe that was easy to prepare and had great flavor. I used shallots in place of white onions, as the recipe allowed, and served it with a side of green beans with carmelized shallots (Recipe #201879). I would definitely make this dish again. Thanks for posting.