Flounder With Lemon Cream Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Lemon zest | 1 Tablespoon, grated | |
| Tarragon | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Fish fillets | 4 Small, such as sole or snapper (such as sole or snapper flounder 1 1pounds total or other firmfleshed white) | |
| Dijon mustard | 1 Teaspoon | |
| Dry mustard | 1⁄2 Teaspoon | |
| Heavy cream | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1223 Calories from Fat 744
% Daily Value*
Total Fat 85 g130.4%
Saturated Fat 43.5 g217.5%
Trans Fat 0 g
Cholesterol 628.1 mg209.4%
Sodium 1602.6 mg66.8%
Total Carbohydrates 15 g4.9%
Dietary Fiber 2.3 g9.3%
Sugars 3.3 g
Protein 110 g221%
Vitamin A 54.9% Vitamin C 84.4%
Calcium 48.6% Iron 10.3%
*Based on a 2000 Calorie diet
Directions
2 Melt the butter on the stovetop or in the microwave. In a small bowl, combine the melted butter, 2 tablespoons of the lemon juice, 1 teaspoon of the lemon zest (if using), 1/2 teaspoon of the tarragon, the salt and pepper.
3 Place the fish on the prepared broiler pan. Brush the lemon-butter mixture over the fish. Broil the fish 4 inches from the heat for about 7 minutes, or until the fish is cooked through and just flakes when tested with a fork.
4 Meanwhile, in a mixer bowl, combine the remaining 2 tablespoons lemon juice, 2 teaspoons lemon zest (if using), 1/2 teaspoon tarragon, the Dijon mustard and dry mustard.
5 Gradually beat the cream into the mixture in a thin stream. Continue beating until the cream forms soft peaks. Be careful not to overheat, as the lemon juice makes the cream more susceptible to curdling.
Chef
