Poached flounder

Yield: 2 servings

Measure Ingredient
1.00 teaspoon oil; for cooking
2.00 tablespoon small-diced onions
1.00 tablespoon small-diced celery
1.00 tablespoon small-diced carrot
½ cup white wine
1.00 cup fish stock or water
2.00 six-ounce flounder fillets
1.00 cup chiffonnade of spinach leaves
1.00 teaspoon chopped fresh thyme
1.00 tablespoon small-diced tomatoes
1.00 tablespoon unsalted butter
1 salt; to taste
1 freshly-ground black pepper; to taste

In a small wide bottomed saute pan, heat the oil, add the onion, celery, and carrot. Cook for 2 minutes. Add the wine and reduce for 1 minute. Add the stock, and bring to a boil, reduce to a simmer and add the fish fillets. Cover and simmer for 4 minutes. Uncover and carefully remove the fish, and place in a shallow bowl. Turn the heat up and reduce the liquid for 2 minutes. Add the spinach, thyme, tomatoes, and butter. Adjust the seasonings, and serve over the poached fish fillets. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2187 broadcast 07-24-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-31-1996

Recipe by: Emeril Lagasse

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