Description

The flounder is a global term for excellent fish. The fine flesh is tender, lean and white. Flounder is offered in our markets as whole fish, ready-to-cook or filleted. Whether cooked in the pan or on the grill, whatever the recipe, the flounder retains its flavor.

The flounder belongs to the flatfish family. Its peculiar, flat, laterally widened body shape has given this sea fish its name.

The species includes lemon flounder, plaice, turbot and about six hundred others.

Directions

1. Place the flounder fillets on a plate and salt lightly.
2. Rub the bottom of the pan with the butter. Place the flounder fillets (as "cravats," "foulards," or "rolls") close to each other in the pan.
3. Pour in cold white wine, cover with aluminum foil, rub the foil with some butter to prevent it sticking. Slowly heat but do not boil. Simmer just below boiling point for 6-7 min. The filet is done when it is a strong white colour and has a firm consistency. When cooked take the individual flounder fillets from the marinade, arrange them on a preheated plate and keep covered and warm.
4. Add the cream to the white wine in a skillet, bring to the boil and simmer for 2-3 mins until the cream binds.
5. Season with freshly ground salt and pepper
6. Add the chopped herbs at the last moment so they retain their fresh green color.

Tip: A drop of dry sherry or vermouth refines the sauce.

This FRESH FISH recipe is also suitable for the lemon flounder or plaice fillets.