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Categories:Viewed: 72 - Published at: 7 years ago
Ingredients
- Butter for greasing a pan
- Salt to taste if desired
- Freshly ground pepper to taste
- 4 flounder fillets, about 1 1/4 pounds
- 1 tablespoon plus 1/3 cup dry white wine
- 2 cups parsley leaves, stems removed, loosely packed
- 2 tablespoons finely chopped shallots
- 13 cup heavy cream
- 1 teaspoon Dijon-style mustard
Method
- Preheat oven to 500 degrees.
- Select a rimmed pan or skillet large enough to hold fillets in one layer.
- Generously butter bottom and sides of pan.
- Sprinkle bottom of pan with salt and pepper.
- Arrange fillets close together over the pan bottom.
- Sprinkle with salt and pepper and brush tops of fillets with 1 tablespoon of wine.
- Bring enough water to the boil in a saucepan to cover the parsley leaves when added.
- Add parsley leaves and let cook about 1 minute, no longer.
- Drain thoroughly and run under cold water.
- Drain.
- Put parsley in a clean square of cheesecloth and squeeze to extract excess liquid.
- Put parsley on flat surface and chop fine.
- There should be about Y cup.
- Place fish in oven and bake 5 minutes.
- Meanwhile, pour remaining wine in a saucepan and add shallots.
- Cook until wine is almost evaporated.
- Add parsley, cream and mustard.
- Stir and bring to the boil.
- Add to the sauce any liquid that accumulates around the fish.
- Add salt and pepper.
- Spoon sauce over fish and serve.
