Poached Flounder

Emeril Lagasse

Recipe courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Creative Fish

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 4 Reviews
Total Time:
32 min
Prep
12 min
Cook
20 min
Yield:
--
Level:
--
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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

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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Newest Ratings and Reviews

Read all 4 reviews

  • on May 29, 2010

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    The highlight of this recipe is the vegetable butter sauce (the consistency of a tapenade remaining after the fish has been poached and the additional vegetables are added. I used butter as my base instead of oil, but kept all other ingredients the same.

    This recipe could be used with a variety of mild fish, but I thought the flounder had a bitter taste that conflicted with the wonderful flavor of the sauce. Perhaps it was the quality of the flounder I used. I served it with rice pilaf and a fresh spinach salad dressed with balasmic vinaigrette. I will definitely prepare it again.

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  • on January 30, 2010

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    I used halibut instead of flounder and it may have been the best halibut I've had.

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  • on September 24, 2009

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    My 5 year old daughter requested flounder for dinner and of course I needed to use up some our summer bounty from the farmstand. This was the perfect recipe! I added some chopped zucchini but left out the spinach. I also poached the fish a couple extra minutes. We served it with sauteed Swiss Chard in garlic and onions on the side and this dish was just delightful. My daughter just loved this!

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