Poached Flounder

Recipe Ingredients

1 teaspoon	5ml	Oil - for cooking
2 tablespoons	30ml	Small-diced onions
1 tablespoon	15ml	Small-diced celery
1 tablespoon	15ml	Small-diced carrot
1/2 cup	118ml	White wine
1 cup	237ml	Fish stock or water
2		Six-ounce flounder fillets
1 cup	40g / 1.4oz	Chiffonnade of spinach leaves
1 teaspoon	5ml	Chopped fresh thyme
1 tablespoon	15ml	Small-diced tomatoes
1 tablespoon	15ml	Unsalted butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a small wide bottomed saute pan, heat the oil, add the onion, celery, and carrot. Cook for 2 minutes. Add the wine and reduce for 1 minute. Add the stock, and bring to a boil, reduce to a simmer and add the fish fillets. Cover and simmer for 4 minutes. Uncover and carefully remove the fish, and place in a shallow bowl. Turn the heat up and reduce the liquid for 2 minutes. Add the spinach, thyme, tomatoes, and butter. Adjust the seasonings, and serve over the poached fish fillets.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2187 broadcast 07-24-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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