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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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