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Flounder with White Peppercorn Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
fine sea salt
1 tablespoon white peppercorns, crushed
3-4 flounder fillets
2 tablespoons extra virgin olive oil
1 teaspoon unsalted butter
1 shallot, finely minced
2 tablespoons dry white wine
1/2 cup fish or vegetable broth
1/3 cup heavy whipping cream
freshly snipped green onions or chives
Pat the fish dry and then sprinkle lightly with the sea salt. Crush or grind the peppercorns coarsely and pat them into both sides of the fish. Heat the oil in a large heavy bottomed saute pan or cast iron skillet. Saute the fish until lightly browned on both sides. Remove from the pan. Add butter and shallots to the pan and cook 1-2 minutes to soften the shallots. Add the wine and the broth, and then add the fish back to the pan and gently simmer to reduce the liquids by half. Be careful not to disturb the fish as it will flake apart. Just let the sauce bubble around it. Whisk in the cream and continue to heat gently to reduce it a bit. Place a swizzle of the sauce on serving plates, and then arrange the fish over the sauce, and garnish with more sauce and the snipped green onions.
Recipe created 2005-03-12.
