Poached Flounder With Mint Beurre Blanc

Poached Flounder with Mint Beurre Blanc is a delightful seafood dish that combines the delicate flavors of flounder with a tangy and herbaceous butter sauce. The flounder fillets are seasoned with ginger, salt, and pepper, then rolled into coils and poached to perfection. This cooking method ensures the fish remains moist and tender.

The dish is elevated with the addition of a mint beurre blanc sauce. Shallots are sautéed, and white wine and water are added to the pan to create a flavorful poaching liquid. Once the fish is cooked, it is removed from the pan and kept warm. The poaching liquid is then reduced, and cream is added to create a creamy base for the sauce.

To finish the sauce, cold butter slices are gradually whisked into the reduced liquid, creating a rich and velvety texture. Chopped mint and chives are added for a refreshing and aromatic touch. The resulting beurre blanc sauce beautifully complements the flounder, adding a luxurious and flavorful element to the dish.

When serving, the toothpicks are removed from the fish coils, and the flounder pieces are drizzled with the mint beurre blanc sauce. The combination of the tender fish, fragrant mint, and creamy sauce creates a harmonious balance of flavors that will impress your guests and make for a memorable dining experience.

Poached Flounder with Mint Beurre Blanc is a sophisticated yet approachable seafood dish that showcases the delicate flavors of the fish and the bright and aromatic notes of the mint sauce. It’s perfect for a special occasion or a gourmet dinner at home.

SERVES: 4

INGREDIENTS:

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

INSTRUCTIONS:

1. 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.
2. Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint. Roll each strip into a coil, starting with the fatter end and aligning the roll along the cut edge. Secure with a toothpick, pushing it into the thin end and through the other side.
3. Sprinkle the shallots over the bottom of a 10-inch, straight-sided sauté pan. Arrange the fish coils cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium-high and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer, cover, and poach the fish until cooked through, 4 to 8 minutes. Use a slotted spoon to transfer the fish to a warm plate. Tent with foil while finishing the sauce.
4. Increase the heat to high and boil the liquid until it’s reduced to about 3 Tbs. (It should just barely cover the bottom of the pan). Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1 1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.
5. Remove the toothpicks from each piece of fish. Serve the fish (3 pieces per serving) drizzled with the sauce.

NUTRITIONAL INFORMATION:

PER SERVING

• 290 CALORIES | 29G PROTEIN | 3G CARB | 16G TOTAL FAT | 9G SAT FAT |
  4G MONOFAT | 1.5G POLY FAT | 120MG CHOL | 200MG SODIUM | 0G FIBER

NOTE:

• This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.