Fillets of Flounder Baked with Cream

Name: Fillets of Flounder Baked with Cream
Cuisine: Australian
Ingredients: salt and freshly ground black pepper to season; salt and freshly ground black pepper to season; 2 tablespoons butter; 1¼ cups (310 mL/10 fl oz) white wine; ½ teaspoon black peppercorns; 1 cup (250 mL/8 fl oz) crème fraîche; 3 cups (750 mL/24 fl oz) water; 2 thyme sprigs; 1 cup mirepoix; 1 bay leaf; 2 parsley sprigs; 6 x 500 g (1 lb) flounder, filleted and skinned; the flounder bones and skins; the flounder bones and skins; 1 tablespoon butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

This dish can be partially prepared in advance and then the cooking completed very simply when you are ready to serve the fish. Keep the fish bones and skins to make the fish stock.

Ingredients

6 x 500 g (1 lb) flounder, filleted and skinned

Asia
Oceania
Australia
Japan
Sydney
Fish course
Gluten-free
Pescatarian
Tokyo

Method

To make the stock

Wash the fish bones and skins under cold running water.

Melt the butter in a large saucepan, and add the mirepoix. Soften the mirepoix over a medium heat. Add the herbs and peppercorns and cook for a further 2 minutes. Add the bones, skins, wine and water, and bring to the boil. Skim the froth from the top of the stock and simmer f