Wednesday, April 20, 2016

Filet of Flounder Dijoniere






     Tasty!
     Both Dijonnaise Sauce and Dijoniere Sauce are interpretive sauces that feature Dijon Mustard.  Dijonnaise Sauce is usually made with white wine and Béchamel Sauce in classic French restaurants.  Dijoniere Sauce is usually made like a Beurre Blanc or a Butter Crème Reduction Sauce.  Dijoniere Sauce can be flavored with cognac instead of white wine.  
     The easiest way to ruin a Dijoniere Sauce is to add too much Dijon Mustard.  Dijon mustard is full of flavor, so just a little bit goes a long way.  If too much Dijon Mustard is added, the flavor of the sauce will overpower whatever it is served with.

     Breaded Filet of Flounder:
     This recipe yields 1 portion.  
     Step 1:  Cut a 6 to 8 ounce flounder filet in half lengthwise.
     Lightly season the filets with sea salt and white pepper.
     Step 2:  Dredge the flounder filets in flour.
     Dip the filets in egg wash.
     Dredge the filets in unseasoned fine French bread crumbs.
     Step 3:  Heat a sauté pan over medium heat.
     Add 3 tablespoons of clarified butter.
     Add enough vegetable oil, so the level of oil and butter is about 1/4" deep.
     Adjust the temperature so the oil & butter is 350ºF.
     Step 4:  Place the breaded flounder filets in the pan.
     Pan fry the flounder filets till they are golden brown on both sides.
     Step 5:  Set the filets on a wire screen roasting rack over a drip pan to drain off any excess butter and oil.
     Keep the flounder filets warm on a stove top.
     *The butter and oil can be strained and save for frying other items.

     Dijoniere Sauce:
     This recipe yields a little more than 1/3 cup.  (1 generous portion)
     Dijoniere Sauce is usually made to order.  This is a quickly made sauce.
     Step 1:  Heat a small sauce pot over medium/medium low heat.
     Add 1/2 tablespoon of unsalted butter.
     Add 1 teaspoon of minced shallot.
     Add 1/2 teaspoon of minced garlic. 
     Sauté till the shallot turns clear in color.
     Step 2:  Add 1/2 cup of brandy or cognac.  (Try not to flambé.)
     Add 1 1/2 ounces of whitefish stock (fumet).
     Add 1/2 tablespoon of Dijon Mustard.
     Stir the mustard into the sauce as it comes to a gentle boil.
     Step 3:  Add 1 tablespoon of rinsed capers.
     Add 1 pinch of sea salt and white pepper.
     Add 1/2 teaspoon of fresh lemon juice.
     Add 1/3 cup of cream.
     Step 4:  Reduce the temperature to medium low heat.
     Gently simmer and reduce till the sauce is medium thin sauce consistency that can coat a spoon.
     Step 5:  Remove the pot from the heat.
     Add 2 pinches of minced parsley.
     Add 1 tablespoon of chopped chilled unsalted butter while stirring.
     Serve immediately!

     Filet of Flounder Dijoniere:
     Place the flounder filets on a plate.
     Spoon the Dijoniere Sauce over the fish and onto the plate.
     Garnish the plate with a petite fanned lemon slices.
     Serve with vegetables of your choice.  The vegetables in the pictures are buttered steamed tourné potatoes, zucchini, carrot and pearl onions.
  
     Dijoniere Sauce was very popular in the 1980's and 1990's.  This is a nice sauce for fish, veal or chicken.

No comments:

Post a Comment