Tonight we address the simple flounder fillet and how it can be elevated to a true culinary masterpiece.
Flounder with Shrimp Sauce has been a favorite dish since we first tried the recipe many years ago. Gently sauted flounder is covered with a delicate cream sauce laced with sherry and studded with shrimp and mushrooms. It's a stunning dish that's worthy of fine table linens, china and special dinner guests, or just a weeknight supper with your hubby.
We discovered it in the Seafood volume of the Bon Apetit cook book series, which I collected in the 80's when we were younger and could eat anything. I do love these books, and use them frequently.
I've lightened the recipe considerably to meet our new household dietary restrictions, and I'm happy to report that low fat butter substitutes and skim milk work just fine for the sauce. I use fresh herbs and have a heavy hand with them. The results are still pretty darn amazing.
Here's the recipe, copied from my cook book that has suffered the slings and arrows of outrageous cooking... Did I mention that I really love these cook books?
Flounder with Shrimp Sauce:Now scoot over to Designs by Gollum, hosted by Michael Lee, and search the other blogs participating in Foodie Friday. Find a side dish and maybe a dessert and have a weekend feast.
'Till next time... Nancy