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