Flounder With Champagne Grapes Recipes

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FLOUNDER FILLETS IN A BEURRE BLANC SAUCE



Flounder Fillets in a Beurre Blanc Sauce image

Provided by Robert Farrar Capon

Categories     dinner, pastas, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon white pepper
2 small or 1 large flounder fillet
4 tablespoons clarified butter, or oil
1/2 cup dry white wine
2 tablespoons lemon juice
2 tablespoons chopped shallots or onion
3 tablespoons heavy cream
8 tablespoons (1 stick) cold, unsalted regular butter, cut up
Salt, white pepper and cayenne, as desired
1 1/2 cups chopped cooked pasta, or cooked orzo

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.

Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 27 grams, Carbohydrate 49 grams, Fat 85 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 51 grams, Sodium 1186 milligrams, Sugar 3 grams, TransFat 2 grams

FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM



Fillet of Sole Veronique Sauteed with Grapes, Champagne and Cream image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 6

Clarified butter
2 (4 to 6 ounce) fillets grey sole or yellowtail flounder
Flour for dredging seasoned with salt and pepper
20 sliced white grapes
1 bottle good champagne
1/2 pint heavy cream

Steps:

  • Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.

FLOUNDER WITH CHAMPAGNE GRAPES



Flounder with Champagne Grapes image

Categories     Liqueur     Fish     Sauté     Quick & Easy     Fall     Grape     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

4 (6- to 7-oz) flounder or sole fillets
All-purpose flour for dredging fish
2 to 3 tablespoons vegetable oil
1/4 cup finely chopped shallot
2/3 cup sweet vermouth
7 oz stemmed Champagne grapes (1 1/2 cups)
3 tablespoons unsalted butter, cut into tablespoon pieces
1 tablespoon fresh lemon juice

Steps:

  • Put oven rack in middle position and preheat oven to 250°F.
  • Rinse fish and pat dry. Season both sides of fillets with salt and pepper, then dredge in flour, shaking off excess.
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until it begins to smoke, then sauté 2 fillets, turning over once, until golden and just cooked through, about 4 minutes total. Transfer with a slotted spatula to a platter and keep warm, uncovered, in oven. Add more oil if necessary, and sauté remaining 2 fillets in same manner, transferring to platter.
  • Add shallot to skillet and cook over moderate heat, stirring, until softened, about 2 minutes. Add vermouth and simmer, scraping up any brown bits, 1 minute. Add grapes and cook over low heat, swirling skillet, until just heated through, 1 to 2 minutes.
  • Remove skillet from heat and add butter, swirling until incorporated. Add lemon juice and season sauce with salt and pepper. Spoon sauce with grapes over fish and serve immediately.

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