Serves 2
3 long skinless flounder fillet strips (3/4
pound total)
1/4 teaspoon ground ginger
Salt and pepper, to taste
2 tablespoons mint leaves, chopped, divided
2 tablespoons shallots, minced
2 tablespoon dry white wine
2-1/2 tablesp. water
1 tablespoon cream
2 tablespoons unsalted butter, cold, cut into 4 slices
2 teaspoons chives, sliced
Lay fillets skin side up on a cutting board, slice each in half lengthwise making 6 strips; season with ginger, salt,
pepper and 1 tablespoon mint leaves. Roll each strip into a coil,
secure with toothpicks.
In a small sauté pan combine shallots, wine and water; bring to a boil
then put in fillets cut side down. Turn heat to a simmer,
cover and poach the rolled fillet until
cooked through, approximately 4 to 8 minutes. Transfer rolled
fillets to a warm plate with a
slotted spoon, tent with foil while making the sauce.
Increase
the heat to high, reduce liquid to 2 tablespoons. Add cream and boil 30 seconds. Reduce heat to a low temperature,
whisk in butter one slice at a time; add the remaining 1 tablespoon
mint leaves. Taste for seasoning. Spoon on two serving
plates.
Remove
toothpicks from fillets. Serve 3 per plate on top the sauce, sprinkle
with chives as a garnish
and serve.
Wine recommendation: Chardonnay
