FLOUNDER WITH FENNEL, BEANS AND CREAM

SAUCE

 

This delicate fish pairs marvelously with fennel, green beans and citrus’s cream sauce! In France, we eat sole, which is flounder in the US! We have many delicious recipes and this one is exceptional! Pair with a Sancerre, white wine from the Loire Valley. Enjoy!

 

Preparation: 30 min; cooking time: 1 hour

Serving 4

 

2 lbs of flounder

2 fennels, rinsed and cut into 8 pieces each, bottoms trimmed

1 lb of fresh Italian green beans, rinsed and trimmed

¾ cup heavy cream

Zest of 2 lemons

5 tbsp of olive oil

Fresh chives and Italian parsley for garnish

Salt and pepper

 

In a large saucepan, bring some salted water to a boil and cook the Italian green beans 20 minutes. Drain and set aside.

Warm 3 tbsp of olive oil in a large sauté pan and cook the fennels 10 minutes, stirring often. Season with salt and pepper. Add ¼ cup of water, cover and cook 30 minutes, stirring a few times.

Add the beans to the fennels. Keep warm.

Season the flounder with salt and pepper. In a large skillet, warm 2 tbsp of olive oil. Add the flounder and cook 2 ½ minutes on each side. Take the fish off the skillet. Cover with aluminum foil.

Using the skillet, bring to a boil the heavy cream with the lemons zests. Stir the sauce. Add the chives, parsley, salt and pepper and cook 2 more minutes.

Serve the fish with the vegetables and the cream sauce.

Bon Appétit!