Poached Flounder
Show: The Essence of EmerilEpisode: Creative Fish
Rate This RecipeRead users' reviews (4)
- Recipe categories: Fish, Vegetables, Carrot, Spinach, Celery, Tomato,
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Total Reviews: 4
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By caroline_harris...
Burlington, 73
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.
By rbarlow_1672041
Port Orchard, WA
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.
By cooking_12171741
Wonder Lake, 52
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!
By Lucy85
Lindenhurst, NY
on April 01, 2009
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My hubby who just started eating fish thought this was sooo yummy! I did increase the amount of the veggies it asks for to make it more of a meal. Also, after the fish was done, I set it on the serving plate and added al dente spaghetti to the remaining liquid. The pasta picked up that flavor and I think really rounded out the dish. Definitely a keeper.