Poached Flounder (Emeril Lagasse) |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 1 |
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Ingredients:
1 teaspoon oil for cooking |
2 tablespoons small diced onions |
1 tablespoon small diced celery |
1 tablespoon small diced carrot |
1/2 cup white wine |
1 cup fish stock or water |
2 (6-ounce) fillets of flounder |
1 cup chiffonnade of spinach leaves |
1 teaspoon chopped fresh thyme |
1 tablespoon small diced tomatoes |
1 tablespoon unsalted butter |
salt and pepper |
Directions:
1. In a small wide bottomed saute pan, heat the oil, add the onion, celery, and carrot. Cook for 2 minutes. Add the wine and reduce for 1 minute. Add the stock, and bring to a boil, reduce to a simmer and add the fish fillets. Cover and simmer for 4 minutes. Uncover and carefully remove the fish, and place in a shallow bowl. Turn the heat up and reduce the liquid for 2 minutes. Add the spinach, thyme, tomatoes, and butter. Adjust the seasonings, and serve over the poached fish fillets.
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