"New from the Kitchen"
Recipe of the Month - April 2016
Entrees: Flounder with shallot cream sauce
We are fortunate to have a wonderful staff that allows us to go to our condo in Wilmington NC ever few weeks for some R&R (our weekends). Several years ago we found a terrific seafood market (Motts Channel Seafood) right on the docks where I can hand select the fish for the restaurant. I pick it up the morning we are coming back to the Inn and flash freeze it when we get back so it's as fresh as can be when I'm ready to use it. This recipe is a classic French preparation (which you know I love). With just a hint of richness, the parsley, cream and shallots add a wonderful flavor without hiding the delicate fish.
8 skinless, boneless fillets of flounder about 1 1/2
3 tablespoons butter
4 teaspoons finely chopped shallots
1/4 cup dry white wine
1/4 cup heavy cream
1/4 cup fine fresh bread crumbs
1 tablespoon finely chopped parsley
salt and pepper to taste
Sprinkle the fish lightly with salt and pepper. Grease with 1 tablespoon of butter a glass baking dish large enough to hold the fillets in one layer.
Sprinkle the bottom with salt and pepper and three tablespoons shallots. Arrange the fillets on top and pour the wine and cream over the fish. Sprinkle with salt, pepper, bread crumbs, parsley and remaining shallots. Melt the remaining 2 tablespoons of butter and pour over the fish.
Place in preheat 400 degree oven and bake 20 minutes or until crumbs are lightly browned.