Flounder Ilena

• 8 flounder fillets, small, about 1 1/2 lbs
• salt, to taste
• pepper, to taste
• flour, to coat fillets
• 5 -6 teaspoons unsalted butter
• 12 cup white onion, finely chopped, can use shallots
• 13 cup dry white wine or 13 cup vermouth
• 1 egg
• 12 cup whipping cream
• 2 tablespoons basil, chopped
• 1 tablespoon lemon juice

1. Season fish with salt and pepper to taste.
2. Lightly coat each piece with flour.
3. Melt 3 tablespoons of the butter in a large skillet and cook onions until transparent but not browned.
4. Transfer onions to ungreased baking dish.
5. Saute fish until golden, about 2 minutes per side, adding more butter as needed.
6. Arrange fish over the onions and keep warm in a 275 degree F. oven.
7. Add wine to skillet; cook over high heat for 3 minutes, scraping bottom and sides of pan.
8. Remove from heat.
9. Beat egg with cream; whisk into skillet.
10. Add basil and cook over very low heat until thickened, about 3 minutes.
11. DO NOT ALLOW TO BOIL.
12. Stir in lemon juice and pour over the fish.
13. Place under the boiler for a few minutes to lightly brown top.

flounder, salt, pepper, flour, butter, white onion, white wine, egg, whipping cream, basil, lemon juice

Taken from www.food.com/recipe/flounder-ilena-207047 (may not work)