Sautéed Flounder Filets in Bianco Brown Butter Lemon- Caper Sauce
© Spirit Media 2004-2008 All Rights Reserved
Recipe Name: Sautéed Flounder Filets in Bianco Brown Butter Lemon- Caper Sauce
1 stick butter*
1 ¼ pounds flounder filet
Salt and pepper to taste*
flour for dredging*
1/3 cup Martini Bianco
juice of 2 lemons
2 oz chopped capers
¼ cup chopped parsley
Heat ½ stick of butter over medium heat in each of two large, nonstick sauté pans. Season filets spairingly with salt and pepper and dredge flounder in flour. When butter is slightly darker than golden brown, add fish to the 2 pans. Sauté fish about 1 ½ to 2 minutes per side, depending on how thick the filets are, or until just cooked through. Remove the filets from the pan and keep warm. Consolidate the brown butter remaining in the 2 pans into one pan, using a rubber spatula to scrape any solids remaining on bottom of the pan. Return to heat and add the lemon juice and Martini Bianco. Simmer until liquids reduce slightly and sauce is somewhat emulsified. Add capers and to the pan and season sauce if necessary. Spoon sauce over the flounder fillets, sprinkle parsley on top and serve.
Yield: Serves 4
Published: 04/25/06
© Spirit Media 2004-2008 All Rights Reserved
