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Perfect Flounder in Garlic Butter Sauce Recipe | Chef Jean-Pierre
Ingredients
- Flounder about 1 pound1
- Flour
- Olive oil1 tbsp
- Butter1 tbsp + 2–4 tbsp
- Onion · finely chopped1
- Salt
- Black pepper
- Balsamic vinegar1 tbsp
- White wine¼ cups
- Dill · chopped1 tbsp
- Garlic · chopped, minced1 tbsp + 1–2
- Lemon1 tbsp
- Heavy cream½ cups
- Parsley · chopped, for the potatoes
- Carrot · peeled4–6
- Potato · peeled6–8
Instructions
- Season the flounder with salt and pepper, then dust lightly with flour. Shake off the excess.
- Heat the lemon olive oil in an oven-proof pan over medium heat. Sear the presentation side until golden, then flip.
- Move the pan to the oven and cook about 5 to 7 minutes, until the fish reaches 120°F (49°C) inside.
- Melt the butter in a saucepan and sauté the shallots until translucent. Deglaze with the vinegar and white wine and reduce by half.
- Add the garlic, chopped dill and heavy cream and reduce until the sauce has a good consistency. Season with salt and pepper.
- Take the sauce off the heat and whisk in a tablespoon of butter until smooth and emulsified.
- Melt 1 tablespoon butter and glaze the boiled carrots with a sprinkle of chopped dill, salt and pepper until golden.
- Melt 1 tablespoon butter and fry the boiled potatoes with the minced garlic and chopped parsley until golden. Season with salt and pepper.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionLemonCarrotCreamPotatoHeavy cream
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