Poached Flounder With Mint Beurre Blanc

Name: Poached Flounder With Mint Beurre Blanc
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tb thinly sliced chives; 59 milliliters dry white wine; 6 fillets skinless flounder fillets (1-1/2 lb. total); 1 teaspoons ground ginger; 2 Tbs heavy cream; 4 servings Kosher salt and freshly ground black pepper; 3 Tbs coarsely chopped fresh spearmint or ginger mint leaves; 59 milliliters minced shallots; 4 Tbs oz. cold unsalted butter, cut into 8 slices

You can never have too many main course recipes, so give Poached Flounder With Mint Beurre Blanc a try. Watching your figure? This gluten free, primal, and pescatarian recipe has 321 calories, 32g of protein, and 19g of fat per serving. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have chives, wine, shallots, and a few other ingredients on hand, you can make it. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

Lay the fish fillets skinned side up on a cutting board. Slice each fillet in half lengthwise to make 12 strips. In a small bowl mix the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper.

Ingredients you will need

Fish Fillets

Ginger

Pepper

Salt

Equipment you will use

Cutting Board

Bowl

Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint.

Ingredients you will need

Fish

Mint

Roll each strip into a coil, starting with the fatter end and aligning the roll along the cut edge. Secure with a toothpick, pushing it into the thin end and through the other side.

Ingredients you will need

Roll

Equipment you will use

Toothpicks

Sprinkle the shallots over the bottom of a 10-inch straight-sided saut pan. Arrange the fish coils cut edge down in the pan.

Ingredients you will need

Shallot

Fish

Equipment you will use

Frying Pan

Pour in the wine and 1/3 cup water. Turn the heat to medium high and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer, cover, and poach the fish until cooked through, 4 to 8 minutes. Use a slotted spoon to transfer the fish to a warm plate. Tent with foil while finishing the sauce. Increase the heat to high and boil the liquid until its reduced to about 3 Tbs. (It should just barely cover the bottom of the pan.)

Ingredients you will need

Sauce

Water

Fish

Wine

Equipment you will use

Slotted Spoon

Aluminum Foil

Frying Pan

Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1-1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Chives

Cream

Sauce

Mint

Equipment you will use

Whisk

Remove the toothpicks from each piece of fish.

Ingredients you will need

Fish

Equipment you will use

Toothpicks

Serve the fish (3 pieces per serving) drizzled with the sauce. Serving Suggestions Start the meal off with a simple salad of Garden

Ingredients you will need

Sauce

Fish

Lettuces with Garlic Chapons.

Ingredients you will need

Garlic

Calories

290, Fat

16, Fat Calories

140, Saturated Fat

9, Protein

29, Monounsaturated Fat

4, Carbohydrates

200, Cholesterol

120, Fiber

Photo: Scott Phillips

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3, Polyunsaturated Fat

5, Sodium

Equipment

Ingredients

Servings:

1Tb

thinly sliced chives 59milliliters

dry white wine 6fillets

skinless flounder fillets (1-1/2 lb. total)1teaspoons

ground ginger 2Tbs

heavy cream 4servings

Kosher salt and freshly ground black pepper 3Tbs

coarsely chopped fresh spearmint or ginger mint leaves 59milliliters

minced shallots 4Tbs

oz. cold unsalted butter, cut into 8 slices

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. 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 Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.