Flounder Veronique Recipe
Do you want one great recipe suggestion to try today? Then this Flounder Veronique is it. This Italian recipe of Flounder Veronique is enjoyed the world over. This Flounder Veronique makes a compelling Main Dish for most party meals. The key ingredient here is Fish. Was it you or the fragrance of Flounder Veronique that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
4 small flounder fillets
1 tablespoon lemon juice
1/2 teaspoon tarragon, finely crushed
Salt
White pepper
1 cup red or green seedless grapes
3 tablespoons dry white wine
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/2 cup half-and-half
1 egg yolk
Directions
1. Rinse flounder fillets and pat dry with paper towels. Brush fillets with lemon juice. In small bowl, combine tarragon, 1/2 teaspoon salt, and 1/8 teaspoon white pepper; sprinkle evenly on fillets. Fold fish fillets into thirds; arrange folded fillets in 8" by 8" baking dish. Sprinkle grapes and 1 tablespoon white wine over and around fish. Cover dish with waxed paper; set aside while preparing sauce.
2. In small bowl, place butter or margarine, flour, 1/2 teaspoon salt, and 1/8 teaspoon white pepper; cover with large plate. Cook at high (100% power) 1 minute or until butter or margarine melts; stir until smooth. Stir in half-and-half until blended. Cook at high 3 minutes, stirring after 2 minutes, until sauce thickens and boils. Stir in remaining 2 tablespoons wine.
3. In another small bowl, beat egg yolk slightly; stir in small amount of hot sauce. Slowly pour egg mixture back into sauce, stirring rapidly to prevent lumping. Cook at medium (50% power) 1 minute, stirring after 30 seconds, or until sauce thickens slightly. Cover and keep sauce warm.
4. Cook fish at high 5 to 7 minutes just until fish flakes easily when tested with a fork, rotating dish a half turn after 4 minutes.
2. In small bowl, place butter or margarine, flour, 1/2 teaspoon salt, and 1/8 teaspoon white pepper; cover with large plate. Cook at high (100% power) 1 minute or until butter or margarine melts; stir until smooth. Stir in half-and-half until blended. Cook at high 3 minutes, stirring after 2 minutes, until sauce thickens and boils. Stir in remaining 2 tablespoons wine.
3. In another small bowl, beat egg yolk slightly; stir in small amount of hot sauce. Slowly pour egg mixture back into sauce, stirring rapidly to prevent lumping. Cook at medium (50% power) 1 minute, stirring after 30 seconds, or until sauce thickens slightly. Cover and keep sauce warm.
4. Cook fish at high 5 to 7 minutes just until fish flakes easily when tested with a fork, rotating dish a half turn after 4 minutes.
