Flounder Fillets In A Beurre Blanc Sauce Food

FLOUNDER FILLETS IN A BEURRE BLANC SAUCE

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.

BROILED FISH WITH SHRIMP AND JALAPENO-SMOKED CORN BEURRE BLANC

Steps:

• Preheat the broiler.
• To make the jalapeno-smoked corn butter: In a food processor, add the softened butter, jalepenos, smoked corn, salt, vinegar, hot red pepper sauce, and white pepper. Process until fully blended. Turn the machine off occasionally and scrape the sides of the processor bowl with a rubber spatula to insure that the ingredients are fully blended. Transfer the corn butter to a small bowl and refrigerate.
• Season each fish fillet on both sides with the seafood seasoning. Season lightly and evenly. Place the fish fillets on a shallow baking pan and drizzle the top of each fillet with about 1 tablespoon of clarified butter. Add the seafood stock (or water) to the pan. Use just enough liquid to cover the bottom of the pan. Place the fish under the broiler and cook until done, 6 to 8 minutes. While the fish is cooking, make the sauce.
• Heat 2 more tablespoons of the butter in a skillet over medium-high heat. Add the shrimp and cook, stirring constantly, just until the outside of the shrimp turns pink, 1 to 2 minutes. Add the shallots and cook, stirring constantly, for 20 to 30 seconds. Remove the skillet from the stove and carefully add the wine. Return the skillet to the stove and bring the mixture to a boil. Reduce heat to low. Add the smoked corn butter in small spoonfuls and cook, shaking the skillet constantly, just until the butter melts into the sauce. Remove from heat. To serve, place 1 fish fillet on each plate. Top each fillet with 3 shrimp and about 1/4 cup of sauce. Serve immediately.

FLOUNDER (OR OTHER WHITE FISH) STUFFED WITH SHRIMP

Steps:

• Bring water to a boil; add 1/2 lb shrimp, and cook for 3 to 5 minutes or until shrimp turn pink. Drain well and immediately rinse with cold water. Chill. When cool, peel and devein. Chop shrimp.
• Combine the chopped shrimp, butter, cream cheese, blue cheese, lemon juice, minced onion, cilantro, and pepper; mix well. Spread 1/4 of the shrimp mixture evenly over each fillet; roll up fillets, and place seam side down, in a lightly greased 8-inch baking dish. Pour wine over the fillets. Bake at 375 degrees for 20 minutes or until the fish flakes easily with a fork.
• Place stuffed fillets on individual serving plates. Spoon pan juices over fillets. Garnish, if desired.

SOLE-WRAPPED ASPARAGUS WITH TANGERINE BEURRE BLANC

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.

SOLE IN WHITE WINE AND BUTTER SAUCE

Steps:

• Preheat oven to 425 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
• Place melted butter in a shallow bowl. Place bread crumbs, parsley, and garlic in another shallow bowl and combine.
• Rinse fish and pat dry. In assemly line fashion, dip both side of fillets in butter and then coat both sides with bread crumb mixture. Place in prepared pan.
• Bake, uncovered at 425 degrees for 10 minutes.
• Meanwhile, pour wine into a saucepan and cook for 3 to 5 minutes over medium heat, stirring occasionally.
• Mix in lemon juice and broth. Bring to a boil over midium-high heat, and continue boiling until sauce reduces by about half and thickens.
• Place fish on platter or individual plates. Spoon sauce over fillets and garnish with lemon slices.

SAUTEED FLOUNDER WITH RED GRAPEFRUIT BEURRE BLANC

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.