Filet of Flounder pouched in white wine

Last night I made fish. Which is something I rarely get to do. Jennifer rarely eats fish. I had some frozen flounder filets in my freezer that needed to be cooked because I was tired of moving them around to get to other stuff.

I started by using my Pyrex loaf pan for this. To that, I added ½ cup of wine and ½ cup of water. Then I added 4 flounder filets and 4 tablespoons of butter and 2 teaspoons of lemon juice. I added a pinch of black pepper. Next time I will use white pepper because, I dont like to see the black specks. I then put it in a hot oven (400 degrees). The tricky part was waiting for it to start cooking. Again, next time I will heat the pouching liquid up bringing to a simmer first in a saucepot then pour it over the fish and then place it in the oven. 

I made Basmati rice while I was waiting and drank some of the wine. I should have used a Chardonnay wine but had none on hand so I substituted Pinot Grigio. I don’t think I could tell in the end but someone else might.

When the fish was done I removed the pouching liquid to a pan and reduced it down so there was only about a ¼ cup left. I made a Hollandaise sauce next but instead of the lemon juice; I used the reduced pouching liquid.

I meted butter into the rice and placed it on the plate. On top of the rice, I placed the pouched fish filet. Then I poured the sauce over the top and served it with a glass of the pinot I used to cook the fish. I was too lazy to make a vegetable. Asparagus would have been my choice.

Until next time, enjoy your Sunday

The Drunken Chef (Russ)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s