Flounder With Lemon Cream Recipe
Flounder with lemon cream is popular with my family, its sure to be so with your family too. It is generally eaten as a tasty main dish. It is always prepared with fish as the key ingredient. It would be a sin to not try this sinfully delicious flounder with lemon cream recipe.
Ingredients
2 tablespoons butter
1/4 cup lemon juice
1 tablespoon grated lemon zest (optional)
1 teaspoon tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
4 small flounder fillets (about 1 1/4 pounds total) or other firm-fleshed white fish, such as sole or snapper
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
1/2 cup heavy cream
Directions
1 Preheat the broiler. Line a broiler pan with foil.
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.
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.
