Poached flounder
2 servings
Ingredients
| Quantity | 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 | |
Directions
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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