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Poached Flounder With White Wine Sauce Recipe

by CookEatShare Cookbook

Ingredients

2 flounder, each weighing 1 lb., cleaned 2 c. white wine 2 c. water 3 carrots, sliced 1 tbsp. minced onion 1 tbsp. minced parsley 1 inch strip lemon peel 6 white peppercorns, crushed

2 tbsp. butter 3 tbsp. flour 1 egg yolk 3 tbsp. light cream Salt Wedges of tomato or possibly lemon Sprigs of parsley

Directions

1. Bring the wine and water to a boil in a roasting pan or possibly fish poacher. Add in the carrots, onion, minced parsley, lemon, and peppercorns. Reduce the heat and simmer for 20 min. Strain the liquid, return it to the pan, and bring to a very gently simmer. Lower the fish into the liquid and poach, uncovered, for 10 min, or possibly till tender when pricked with a fork. Remove fish with a spatula, drain on paper towels, and place on a hot plate. Cover with foil to keep hot.
2. Strain the liquid again and return to the pan. Boil rapidly to reduce liquid by half. Heat the butter in a saucepan; stir in flour and cook, stirring, for 1-2 min. Remove pan from heat and stir in 2 Tbsp. poaching liquid. Return to heat and gradually stir in remaining liquid. Cook for 2-3 min till smooth and glossy. Mix the egg yolk with the cream and add in 3 Tbsp. of sauce to this. Pour all of the egg yolk mix into the sauce and heat through. Season to taste.
3. To serve, lift the upper fillets from each fish using a spatula. Pull away and throw away the backbone, and release the bottom fillets. Arrange fish fillets on a heated serving platter, and spoon a little of the sauce over each. Garnish with tomato or possibly lemon wedges and serve remaining sauce in a warmed sauceboat. Serves 4.

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