The Perfect Flounder Recipe with a Garlic Butter Sauce

chefjeanpierre.com

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1 Flounder about 1 pound

Flour (for dusting seasoned with salt and pepper)

1 tablespoon Lemon Olive Oil (or Regular Olive Oil)

1 tablespoon Butter

1 large Shallot or Onion as an alternative, finely chopped

Salt and Pepper, to taste

1 tablespoon Sicilian Lemon White Balsamic Vinegar (or Champagne Vinegar as a substitute)

¼ cup White Wine (Sauvignon Blanc or Pinot Grigio)

1 tablespoon Dill freshly chopped (plus whole sprigs for garnish)

1 tablespoon Garlic chopped

1 tablespoon Fresh Lemon Juice, from 1 lemon

½ cup Heavy Cream

2 to 4 tablespoons Butter for vegetables and sauce finishing

Fresh Parsley chopped, for the potatoes

1 to 2 Garlic Cloves minced

4 to 6 Fresh Carrots, peeled and boiled until tender

6 to 8 Small Potatoes, peeled and boiled until tender

Directions at chefjeanpierre.com

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