Poached Flounder with Mint Beurre Blanc

Poached Flounder with Mint Beurre Blanc
Photo by Scott Phillips


  • ¼ cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 6 skinless flounder fillets (1-½ lb. total)
  • ½ tsp. ground ginger
  • 1 Tbs. thinly sliced chives
  • 3-½ Tbs. coarsely chopped fresh spearmint or ginger mint leaves
  • ¼ cup minced shallots
  • + 2 more ingredients
    • 2 Tbs. heavy cream
    • 2 oz. (4 Tbs.) cold unsalted butter, cut into 8 slices

Lay the fish fillets skinned side up on a cutting board. Slice each fillet in half lengthwise to make 12 strips. In a small bowl mix the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint. Roll each str...

View full recipe at Fine Cooking


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