Flounder Fillets In A Beurre Blanc Sauce Recipes

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CHEF JOHN'S BEURRE BLANC



Chef John's Beurre Blanc image

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 7

½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots
4 ounces cold unsalted butter, cut into 1-inch cubes
salt to taste
1 pinch cayenne pepper

Steps:

  • Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
  • Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g

EASY, EXCELLENT BAKED FLOUNDER



Easy, Excellent Baked Flounder image

This is a great recipe for a night when you're feeling lazy - only a few ingredients, nothing to chop, easy cleanup, and very yummy! My husband announced the fish was 'excellent,' and he's not usually one to rave about food.

Provided by ahnjy

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 7

cooking spray
4 flounder fillets
salt and ground black pepper to taste
¼ cup butter, melted
3 tablespoons white wine
3 tablespoons seasoned bread crumbs
1 pinch paprika, or to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
  • Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 4.3 g, Cholesterol 90.7 mg, Fat 13.3 g, Fiber 0.4 g, Protein 22.3 g, SaturatedFat 7.7 g, Sodium 313.8 mg, Sugar 0.5 g

FLOUNDER FILLETS IN A BEURRE BLANC SAUCE



Flounder Fillets in a Beurre Blanc Sauce image

Provided by Robert Farrar Capon

Categories     dinner, pastas, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon white pepper
2 small or 1 large flounder fillet
4 tablespoons clarified butter, or oil
1/2 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 1/2 cups chopped cooked pasta, or cooked orzo

Steps:

  • 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.

Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 27 grams, Carbohydrate 49 grams, Fat 85 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 51 grams, Sodium 1186 milligrams, Sugar 3 grams, TransFat 2 grams

FAIRFIELD FLOUNDER FILLETS AND LEGAL SAUCE



Fairfield Flounder Fillets and Legal Sauce image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups bread crumbs
Corn oil, for frying
1/4 cup dry white wine
1 cup large mushrooms
1/2 lemon, juiced
Salt, to taste
Cayenne pepper, to taste
1 egg yolk
8 pitted black olives
1/2 cup peeled shrimp
1 tablespoon minced dill
1/2 cup mayonnaise
Black pepper, to taste
4 flounder fillets
Flour, to dust
1/4 cup grated cheddar cheese

Steps:

  • Heat oil in deep fryer to 350 degrees F. Reduce wine in saucepan over high heat. Mash mushrooms into a paste, add to wine reduction. Add lemon juice and season with salt and cayenne. Fry for 1 minute and add egg yolk. Stir together well.
  • Combine olives, shrimp, dill and mayonnaise. Season with pepper.
  • Dry fish fillets, season with salt and pepper, dip in flour and spread with mushroom paste. Coat fillets lightly with grated cheese and finally with bread crumbs. Deep fry fish for 2 1/2 minutes. Serve with shrimp sauce.

CLASSIC BEURRE BLANC: WHITE BUTTER SAUCE



Classic Beurre Blanc: White Butter Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 35m

Yield 1 cup

Number Of Ingredients 9

1/3 cup champagne vinegar
1/3 cup dry white wine
2 shallots, finely chopped
1/2 lemon, juiced
2 bay leaves
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cubed
Salt and pepper
2 tablespoons chopped chives

Steps:

  • In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
  • Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
  • Serve with fish or vegetables.

SOLE-WRAPPED ASPARAGUS WITH TANGERINE BEURRE BLANC



Sole-Wrapped Asparagus with Tangerine Beurre Blanc image

Categories     Citrus     Fish     Vegetable     Bake     Passover     Low/No Sugar     Asparagus     Spring     Tangerine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 14

For fish
1 1/2 tablespoons unsalted butter, melted
2 tablespoons chopped shallot
4 (2- by 1-inch) strips fresh tangerine zest
1 lb medium asparagus
4 (5- to 6-oz) skinless gray sole or flounder fillets
1/2 cup water
For beurre blanc
1/2 cup fresh tangerine juice
1 tablespoon finely chopped shallot
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
1/4 teaspoon salt
cayenne
1/2 teaspoon fresh lemon juice

Steps:

  • Prepare fish:
  • Put oven rack in middle position and preheat oven to 450°F.
  • Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan.
  • Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each.
  • Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper. Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes.
  • Make beurre blanc while fish bakes:
  • Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice.
  • Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc.
  • Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish.

SAUTEED FLOUNDER WITH RED GRAPEFRUIT BEURRE BLANC



Sauteed Flounder With Red Grapefruit Beurre Blanc image

Please feel free to substitute any mild tasting white fish of your choice. A non-stick pan works best for sautèing the fish. To say that grapefruit is my favorite fruit would be an understatement, although I would like to test this recipe next time with yellow-fleshed grapefruit. My brother mentioned this combination might taste good on shark and I think he's on to something. Serving suggestion: pan-grilled asparagus, roasted potatoes and a glass of Eola Hills pinot gris. Yesiree! Source unknown. Note: I was planning to use fresh tarragon as indicated in the recipe but sadly the tarragon in my herb garden wilted from the last big freeze. Parsley stepped in and saved the day. Thank you fresh Italian parsley!

Provided by COOKGIRl

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup unbleached white flour
3/4 teaspoon salt (to taste)
ground black pepper, to taste
1 lb flounder or 1 lb sole fillet
1 tablespoon extra virgin olive oil
2 medium shallots, finely chopped
1/2 cup dry white wine
1 cup red grapefruit juice, freshly squeezed
1 tablespoon Dijon mustard
1 tablespoon butter
3 tablespoons finely chopped fresh tarragon (fresh!)

Steps:

  • In a shallow dish or pie plate, whisk together the flour, salt and pepper. One at a time, dredge the fish fillets in the flour mixture.
  • In a large nonstick skillet over medium-high, heat the oil.
  • Add the fish and cook until lightly browned and just opaque at the center, about 2 to 5 minutes per side. Transfer to a plate and loosely tent with foil.
  • Add the shallot to the pan and cook over medium-high, stirring often, until softened and beginning to brown, about 3 minutes.
  • Add the wine and bring to a simmer, scraping up any browned bits. Cook until most of the wine has evaporated, about 2 to 3 minutes.
  • Add the grapefruit juice and mustard, then bring to a boil. Reduce heat to low and simmer until the sauce is reduced and slightly thickened, about 5 minutes. Stir in the butter and tarragon. Transfer the fish to serving plates and top with the pan sauce.

Nutrition Facts : Calories 261.5, Fat 8.2, SaturatedFat 2.7, Cholesterol 62.1, Sodium 595.5, Carbohydrate 17.3, Fiber 0.7, Sugar 6, Protein 23.9

FLOUNDER FILLET IN HERB SAUCE



Flounder Fillet In Herb Sauce image

Make and share this Flounder Fillet In Herb Sauce recipe from Food.com.

Provided by Bev I Am

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

4 celery ribs, chopped fine
2 teaspoons onions, minced
3 tablespoons butter or 3 tablespoons margarine
2 teaspoons dill (or to taste)
1/2 teaspoon tarragon
1 cup sour cream
2 1/2 cups condensed mushroom soup
1 teaspoon parsley
2 teaspoons Dijon mustard
salt and pepper
16 ounces frozen flounder fillets, thawed (or use fresh)

Steps:

  • Preheat oven to 375.
  • Saute celery and onion in butter until tender.
  • Add remaining ingredients, except fish, and mix well.
  • Pour into a shallow 10x16" casserole.
  • Lay fish fillets in the sauce, spooning some over fish.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 296.5, Fat 21, SaturatedFat 10.3, Cholesterol 68.4, Sodium 837.3, Carbohydrate 9.8, Fiber 0.5, Sugar 2.2, Protein 17.5

BEURRE BLANC



Beurre Blanc image

This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also try: Lobsters with Beurre Blanc and Sliced Broiled Scallops on the Half Shell with Beurre Blanc

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Number Of Ingredients 6

2 medium shallots, finely minced
1 1/2 cups dry white wine
1/2 cup white-wine or Champagne vinegar
1 cup (2 sticks) cold unsalted butter, cut into tablespoons
Coarse salt and freshly ground pepper
2 tablespoons chopped fresh herbs, such as tarragon, basil, parsley, and chives

Steps:

  • In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
  • Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
  • Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.

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