Makes 4~ Prep Time: 15 Minutes ~ Cook 25 Minutes
Ingredients
- 2 cups loosely packed fresh parsley leaves
- 4 6oz flounder fillets
- 1/3 cup plus 1 TBSP dry white wine, divided
- 2 TBSP diced shallots
- 1/3 cup whipping cream
- 2 tsp Dijon mustard
- Salt & Peper to tatse
- garnish with fresh parsley springs
Directions
Blanch parsley in salt-water drain in paper towels & set aside.
Sprinkle fillets with salt & pepper. Place in a buttered 13X9 inch-baking pan. Brush with wine.
Bake at 500 for 5-7 minuets or until fish flakes with a fork, transfer to a warm serving plate, reserving the pan drippings.
Bring reaming wine and shallots to a boil in a small saucepan over medium heat. Boil 5 minutes stirring constantly until wine is reduced by half. Add parsley, whipping cream, mustard, salt & pepper and any liquid or droppings that were in the baking dish. Bring mixture to a boil, remove form heat and let cool for 5 mins.
Process sauce in a blender until smooth stopping to scrap down the sides, pour over flounder and garnish.