HOLIDAY DINNER FOR FOUR...

FLOUNDER BEURRE BLANC...
Dinner Entree for 4

Prepare the flounder:
1 pound flounder fillets
2 tablespoons olive oil or Macadamia nut oil (Very delicate flavour)
Sea Salt (I use Le Saunier De Camargue, Fleur de Sel)
Fresh ground pepper
1 lemon

Prepare the beurre blanc:
4 tablespoons butter (I use LaBaratte des Gourmets)
1 teaspoons freshly grated ginger
1 teaspoon minced garlic
2 tablespoons minced shallot
1/3 cup white wine (dry)
2 tablespoons lemon juice
1/4 cup heavy cream

Instructions:
Preheat broiler. Brush flounder fillets with oil and season with salt and pepper. Broil just until cooked through. Remove from oven & spoon on the lemon juice.
Melt the butter in a saucepan on medium heat until just beginning to turn brown, about 3 minutes. Add the ginger, shallots & garlic and stir until the shallots have soft. Add the wine & cook until almost evaporated, then add the cream and stir till warm.

Place the fish on 4 plates & spoon sauce over each serving.

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I "splurge" when making a special dish like this one. I purchase the butter, oil & salt from igourmet.com - Their prices are pretty good but the shipping charges are really high if you have a perishable product (butter) in your order. The butter contains crunchy seal salt crystals, raked by hand, from Ile de Re' (an island off the coast of France). I find that I must "hide" ours in the frig so it won't get eaten the first day it arrives.

The perfect white wine to serve with this dish is Pouilly Fuisse.

"Pouilly and Fuissé are two distinct villages in the Mâconnais. The large wine area actually covers 4 villages to produce a good white wine sold under the name of Pouilly Fuissé."

"Although Pouilly Fuissé should be drunk when age 5, it can be forgotten in a cellar for a very long time as it can possibly age 20 years or even more ! "

When my sister Pat comes to visit, she always has a bottle or two tucked away in her bag for me to enjoy!

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Please make this dish when you want to make the ones you love feel special.
Regards, Lily...

http://www.igourmet.com/index.asp