Flounder With Lemon Cream
|Lemon juice||1⁄4 Cup (4 tbs)|
|Lemon zest||1 Tablespoon, grated|
|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)|
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.