How To make Creamed Flounder Tarragon
2 tb Butter or margarine
1/2 c Chopped onion
1/2 ts Dried tarragon leaves
8 oz Can sliced mushrooms
1 c Sour cream
2/3 c Light cream
1 1/2 ts Paprika
1 ts Salt
1 tb Flour
1/2 tb Dried parsley flakes
1 1/2 lb Flounder fillets
1. In a medium-sized, heat-resistant, non-metallic skillet. melt butter in
Microwave Oven 30 seconds. Add chopped onion and heat, uncovered, in Microwave Oven 3 minutes, or until onion is soft. 2. Add tarragon leaves and mushrooms to onions and heat. covered, in
Microwave Oven 3 minutes. 3. In a small bowl, combine sour cream, light cream, paprika. salt and
flour. Add to onion-mushroom mixture. Heat, uncovered. 2 minutes in Microwave Oven. Stir. Heat, uncovered, an additional minute in Microwave Oven. 4. In a buttered, 3-quart, heat-resistant, non-metallic baking dish, pour
half of the mushroom sauce. Arrange fillets on top. Spoon remaining mushroom sauce over fish. Sprinkle with parsley flakes. 5. Heat, uncovered, in Microwave Oven 7 minutes, or until fish flakes
easily with a fork.
How To make Creamed Flounder Tarragon's Videos
Parmesan Crusted White Fish
This is one of my favorite seafood recipes. I did a shortcut version of one of my Calle Bowls because of pricing considerations and cooking restrictions. But this version is still better!???? I got the idea from Cookbook Kitchen, a small hidden resto in San Juan, that had me and my friends craving for it. I tried to invent the recipe so we can have it at home. Voila! The perfect Parmesan Crusted White Fish. Enjoy!
PARMESAN CRUSTED WHITE FISH
Ingredients:
2 whole Fish fillet (Cream Dory or Pacific Cod)
1 whole lemon
1 cup Parmesan Cheese
1 cup Low Fat Mayonnaise
Salt and Pepper
Herb of choice (Tarragon, Basil, Rosemary)
Bringing It Home Chef John Folse Stuffed Flounder
How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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HOOK AND COOK: Winter Flouder
Mashed Potatoes
4 idaho potatoes
½ pint of cream
1 lb butter
Salt
Peal potatoes and wash thoroughly in water to remove starch. Add potatoes whole to salted water in a pot and bring to boil. In another small pot add cream and butter and warm until butter is melted. Test potatoes with a pairing knife to see if they are cooked. Once cooked strain potatoes in a colander. Rice potatoes back into the hot pot they were cooked in. Place back on stove to remove any remaining water by stirring with spatula. Add butter and cream and keep folding in until creamy potatoes. Add salt to taste
Fines Herbs “chimichurri”
½ cup parsley
¼ cup chives
¼ cup tarragon
Shallots 2
Olive oil; 3 T
Sherry vinegar 5 T
Salt and pepper
Saute shallots in a little olive oil until caramelized set aside in the fridge to chill. Pluck the leaves off parsley and tarragon. Add shallots, herbs, sherry vinegar, salt and pepper into a food processor. Pulse 3 times and add olive oil and pulse again.
Beurre Blanc
1 Shallot small dice
¼ cup White wine vinegar
½ lb cold butter diced
Salt and pepper
In a small pot add diced shallots with olive oil. Cook until translucent. Deglaze with white wine vinegar and reduce by 1/2 . Slowly add diced butter a little at a time and remove from heat to make an emulsification. Finish with salt to taste.
How to Make Filet with Tarragon and Penne Salad
Learn how to make this delicious meal! Click the link below to view the recipe:
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How To Make the BEST Seafood Chowder | Chef Jean-Pierre
Hello There Friends, Seafood Chowder is one of my favorite soups and many of you have asked for me to prepare it! I just wish that you could all taste the way I make. However, I am certain that you can all do an amazing job. In the video, we'll talk about size of ingredients as well as the texture of the soup, probably some of the most important subject to talk about in cooking!
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