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Flounder With Lemon Cream

  Butter 2 Tablespoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Lemon zest 1 Tablespoon, grated
  Tarragon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1208 Calories from Fat 730

% Daily Value*

Total Fat 83 g128%

Saturated Fat 43.2 g215.9%

Trans Fat 0 g

Cholesterol 625.8 mg208.6%

Sodium 1573.6 mg65.6%

Total Carbohydrates 14 g4.8%

Dietary Fiber 2.5 g10%

Sugars 2.3 g

Protein 111 g221.5%

Vitamin A 54.9% Vitamin C 84.4%

Calcium 48.6% Iron 10.3%

*Based on a 2000 Calorie diet

Flounder With Lemon Cream Recipe