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.
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