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Flounder or Sole Florentine Au Gratin
| Flounder or Sole Florentine Au Gratin |
Makes 6 servings
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Ingredients
2 lbs. skinless flounder or sole fillets
1/2 cup dry madeira or dry sherry
2 tablespoons lemon juice
salt and pepper
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon each chicken stock base and Dijon mustard
1/3 cup whipping cream
about 3/4 cup shredded swiss cheese
2 packages frozen chopped spinach, thawed |
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Preparation
Preheat oven to 400°. Rinse fillets under water and pat dry with paper towel. Fold fillets in half and arrange side by side in large, shallow baking pan. Mix madeira and lemon juice and pour over fish. Sprinkle lightly with salt and pepper; cover tightly and bake until fish flakes readily when tested.
Remove from oven. Holding fish in pan with wide spatula or pan lid, drain off all liquid into a measuring cup. Add enough water to poaching liquid to make 1 cup; set aside. Cover fish.
Melt butter in a pan over medium heat and stir in flour, chicken stock base, and mustard; cook until bubbly. Using a wire whip, gradually add reserved poaching liquid and whipping cream. Cook, stirring until bubbling and thickened (about 8-10 minutes). Stir in 1/2 cup of the Swiss cheese.
Squeeze all moisture possible from spinach and distribute spinach evenly in bottom of a shallow 1 1/2 quart casserole; arrange cooked fish evenly on top - do not unfold. (Cover and chill until next day, if made ahead).
Just before serving time, preheat oven to 450°; in a pan, reheat sauce until bubbling and spoon evenly over fish. Sprinkle with remaining Swiss cheese. Bake for 7 to 8 minutes (15 to 18 minutes if chilled) or until bubbling slightly; then broil briefly, if necessary, to brown top.
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There Are no Recipes for this Item at this time. |
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Flounder with Tomatoes and Sweet Garlic Sauce
| Flounder with Tomatoes and Sweet Garlic Sauce |
Makes 4 servings
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Ingredients
1 head garlic, peeled
3/4 cup virgin olive oil
2 onions, minced
4 ripe tomatoes, peeled, seeded and diced
6 sprigs fresh thyme (or 1/4 teaspoon dried)
2 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
salt and freshly ground black pepper
1/2 cup all-purpose flour
1 tablespoon paprika
2 tablespoons unsalted butter
1 1/2 pounds skinless flounder fillets
1 tablespoon chopped fresh chervil |
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Preparation
Combine the garlic and 2 cups water in a small saucepan and boil for 15 minutes. Drain garlic, cook in ice water and drain again.
Heat 1/2 cup of the olive oil in a skillet over high heat. Add the onions and tomatoes and saute until golden, about 5 minutes, stirring. Add garlic, thyme, tarragon, and salt and pepper to taste and simmer for 8 minutes. Discard the thyme. Puree the mixture in a blender or food processor and return to the saucepan.
Combine the flour and paprika on a flat plate. Salt and pepper the fish fillets and coat them with the seasoned flour, shaking off excess. In a skillet heat 2 tablespoons butter and the remaining 1/4 cup olive oil over high heat. Add the fish and saute until browned, about 3 minutes on each side.
Reheat the sauce. Place fish fillets on 4 plates, spoon hot sauce over and sprinkle with chervil.
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