Diary of a Chef · Just Chefn Around

Flounder Bonne Femme

Name: Flounder Bonne Femme
Total time: 35 min
Yield: 1 portion
Ingredients: 3–4 flounder fillets, skin removed; 2 tbsp whole butter; 1 tbsp shallots, minced; 1 cup mushrooms, cut into wedges; 3 oz white wine; ½ cup fish stock; ½ cup fish velouté; lemon juice, to taste; 1 oz cream; 2 tsp chives, minced; 1 tbsp whole butter, to finish; parchment cartouche, prepared

35 minutes · 1 portion

By Diary of a Chef · from French Classics

Ingredients

3–4 flounder fillets, skin removed
2 tbsp whole butter
1 tbsp shallots, minced
1 cup mushrooms, cut into wedges
3 oz white wine
½ cup fish stock
½ cup fish velouté
lemon juice, to taste
1 oz cream
2 tsp chives, minced
1 tbsp whole butter, to finish
parchment cartouche, prepared

Get it in your kitchen

Drop your email — recipes like this, plus the app that cooks them with you, timers and all.

Instructions

1Roll the paupiettes

Oven to 350°F. Lightly flatten the fillets, former skin side up; season; roll into paupiettes. Prepare a parchment cartouche.
2Poach

Melt butter in a shallow pan; add shallots and mushrooms, then wine and stock. Nestle in the paupiettes. Simmer under the buttered cartouche 5–8 minutes until just cooked; hold the fish warm.
3Reduce the cuisson

Reduce the poaching liquid by about two-thirds. Add velouté and cream; reduce slightly.
4Finish — Bonne Femme

Lemon juice, monter au beurre with the finishing butter, chives. Season. Sauce over the warm fillets; serve immediately.

Get it in your kitchen

Drop your email — recipes like this, plus the app that cooks them with you, timers and all.