Ingredients
- ¼ cup flour
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- 2 small or 1 large flounder fillet
- 4 tablespoons clarified butter, or oil
- ½ cup dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons chopped shallots or onion
- 3 tablespoons heavy cream
- 8 tablespoons (1 stick) cold, unsalted regular butter, cut up
- Salt, white pepper and cayenne, as desired
- 1 ½ cups chopped cooked pasta, or cooked orzo
- Nutritional Information
Nutritional analysis per serving (2 servings)
1247 calories; 85 grams fat; 51 grams saturated fat; 1 gram trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 75 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 39 grams protein; 313 milligrams cholesterol; 941 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- 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.
- 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 1/8 cup. Add the cream and boil until reduced once again to about 1/4 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.
- 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.
20 minutes
Dining and Cooking