Print
Email
Add a photoServings: 1
Ingredients
- 4 x Flatfish such as sole, flounder, sand dab, or possibly fluke (1 lb.)
- 1 c. Dry white wine
- 2 x Shallots or possibly 1 medium onion, finely minced
- 1 lb Mussels, preferably small cultivated, scrubbed and beards removed, or possibly 24 littleneck or possibly Manila clams, scrubbed
- 1 Tbsp. Unsalted butter or possibly extra virgin olive oil
- 1 Tbsp. Fresh lemon juice
- 2 Tbsp. Finely minced parsley
- 1 Tbsp. Beurre manie, (11/2teaspoons butter worked to a paste with 11/2 tsp. flour
- 1/2 c. Heavy cream or possibly
- 1/4 c. Garlic, potato, asparagus, or possibly sorrel puree
Directions
- Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or possibly cutting it off with a sharp or possibly - if the skin is relatively thin- leave it attached or possibly scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or possibly ask your fishmonger to do all of this.) Rinse the fish in cool water.
- Preheat the oven to 400 degrees.
- In a 4-qt pot, bring the wine to a simmer with the shallots. Add in the mussels or possibly clams, cover, and steam till they open - about 7 min for mussels, 12 min for clams. Take the mussels or possibly clams out of their shells, throw away the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind.
- Arrange the flatfish- dark skin side up- in a buttered or possibly oiled dish which closely fits it and pour on the shellfish- cooking liquid. There should be sufficient liquid to come halfway up the sides of the fish. If there isn't, add in some water or possibly fish broth.
- Place the containers with the fish on the stove over medium heat till the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 min per inch of thickness.
- Carefully transfer the fish to individual platters or possibly plates using a large spatula. Keep the fish hot while you're preparing the sauce. Strain the cooking liquid into a 2- qt saucepan and cook it down over high heat till 1/2 c. remains.
- Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add in the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or possibly clams in the sauce - do not let it boil - and spoon the sauce and the mussels or possibly clams over each fish.
- Yield: 4 serving
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 929g | |
| Calories 1048 | |
| Calories from Fat 402 | 38% |
| Total Fat 45.43g | 57% |
| Saturated Fat 23.42g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 294mg | 98% |
| Sodium 1434mg | 60% |
| Potassium 2320mg | 66% |
| Total Carbs 36.39g | 10% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.66g | 2% |
| Protein 79.0g | 126% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
