Ingredients
- 8 flounder fillets
- small
- about 1 1/2 lbs
- salt
- to taste
- pepper
- to taste
- flour
- to coat fillets
- 5 -6 teaspoons unsalted butter
- 12 cup white onion
- finely chopped
- can use shallots
- 13 cup dry white wine or 13 cup vermouth
- 1 egg
- 12 cup whipping cream
- 2 tablespoons basil
- chopped
- 1 tablespoon lemon juice
Instructions
- Season fish with salt and pepper to taste.
- Lightly coat each piece with flour.
- Melt 3 tablespoons of the butter in a large skillet and cook onions until transparent but not browned.
- Transfer onions to ungreased baking dish.
- Saute fish until golden, about 2 minutes per side, adding more butter as needed.
- Arrange fish over the onions and keep warm in a 275 degree F. oven.
- Add wine to skillet; cook over high heat for 3 minutes, scraping bottom and sides of pan.
- Remove from heat.
- Beat egg with cream; whisk into skillet.
- Add basil and cook over very low heat until thickened, about 3 minutes.
- DO NOT ALLOW TO BOIL.
- Stir in lemon juice and pour over the fish.
- Place under the boiler for a few minutes to lightly brown top.
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