Fillets Of Flounder Capri
|Flounder fillets/Sole fillets||1 1⁄2 Pound (4 Pieces)|
|Unsalted butter||3 Tablespoon|
|Bottled clam juice/Chicken broth||1⁄3 Cup (5.33 tbs)|
|Dry white wine/Dry vermouth||1⁄3 Cup (5.33 tbs)|
|Minced garlic||1⁄4 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Bay leaf||1 Small|
|Chopped parsley||1 Tablespoon|
|Tomato||1 Large, coarsely chopped|
|White pepper||1⁄2 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
1. Cut the fillets in half lengthwise and roll each half, starting with the widest portion, into a plump little jelly roll. Preheat the oven to 200°.
2. Coat the bottom of a large skillet with 2 tablespoons of the butter. Add the clam juice, wine, garlic, mustard, bay leaf, parsley, tomato, and pepper. Bring to a boil. Standing the fish rolls on end, arrange them in the skillet and simmer for 6 minutes, basting once or twice.
3. With a slotted spoon, transfer the fish rolls to a heatproof serving platter and keep warm in the oven.
4. Add the cream to the skillet and gently simmer over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon, about 3 minutes. Remove the skillet from the heat and swirl in the remaining 1 tablespoon butter. Pour the sauce over the fish.