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Flounder with Lemon Cream

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  Unsalted butter 2 Tablespoon, melted
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Lemon zest 1 Tablespoon, grated
  Tarragon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Flounder fillets 4 Small (or red snapper fillets ( 1 1/pounds total ))
  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. In a small bowl, combine the melted butter, 2 tablespoons of the lemon juice, 1 teaspoon of the lemon zest, 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 Dijon mustard, dry mustard, and the remaining 2 tablespoons lemon juice, 2 teaspoons lemon zest, and 1/2 teaspoon tarragon.
5. Gradually beat the cream into the mixture in a thin stream. Continue beating until the cream forms soft peaks. Be careful not to over-beat, as the lemon juice makes the cream more susceptible to curdling.
6. Serve the fish topped with a dollop of the lemon cream.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1609 Calories from Fat 1030

% Daily Value*

Total Fat 116 g178.8%

Saturated Fat 61.7 g308.6%

Trans Fat 0 g

Cholesterol 599.2 mg199.7%

Sodium 3013.7 mg125.6%

Total Carbohydrates 57 g19.1%

Dietary Fiber 3.1 g12.3%

Sugars 20.8 g

Protein 88 g176.9%

Vitamin A 55% Vitamin C 85.3%

Calcium 31.8% Iron 14.3%

*Based on a 2000 Calorie diet

Flounder With Lemon Cream Recipe