Flounder Fillets with Béarnaise Sauce

Name: Flounder Fillets with Béarnaise Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons dried tarragon; 118 milliliters dry white wine; 680 grams flounder fillets; 1 Tbsp chopped fresh parsley; 1 garlic clove, minced; 3 Tbsps light butter; 2 Tbsps minced fresh onion; 0 teaspoons pepper; 0 teaspoons salt

Flounder Fillets with Béarnaise Sauce

Need If you have onion, pepper, flounder fillets, and a few other ingredients on hand, you can make it. To use up the light butter you could follow this main course with the Light Oatmeal Scones as a dessert. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Sprinkle fillets with pepper.

Ingredients you will need

Pepper

Heat a large nonstick skillet over medium- high heat. Coat fillets with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add 2 fillets to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Remove from pan, and keep warm. Repeat procedure with remaining fillets.

Equipment you will use

Frying Pan

Add wine, onion, garlic, and tarragon to pan; bring to a boil. Reduce heat to medium- high, and cook 5 to 7 minutes or until liquid evaporates. Reduce heat to low; add butter, parsley, and salt. Cook 2 minutes or until butter melts.

Ingredients you will need

Tarragon

Parsley

Butter

Garlic

Onion

Salt

Wine

Equipment you will use

Frying Pan

Spoon sauce over fillets.

Ingredients you will need

Sauce

Serve immediately.

Equipment

Frying Pan

Ingredients

Servings:

1teaspoons

dried tarragon 118milliliters

dry white wine 680grams

flounder fillets 1Tbsp

chopped fresh parsley 1

garlic clove, minced 3Tbsps

light butter 2Tbsps

minced fresh onion 0teaspoons

pepper 0teaspoons

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.

St. Michael-Eppan Anger Pinot Grigio

Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.