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Sauteed Flounder/ Walnut and Garlic Sauc




Source of Recipe


The NY Times 2003






List of Ingredients



• 1/2 cup walnuts
  
• 1 large clove garlic
  
• sea salt
  
• 4 tablespoon butter
  
• 1/4 cup heavy cream
  
• 1 1/2 pounds fresh flounder fillets
  
• freshly ground black pepper
  






Instructions



1. In a mortar and pestle, crush walnuts and garlic together, making a smooth paste. Season lightly with salt.
   
2. Place a small saucepan over medium heat and drop in 2 tablespoons butter. when it foams, add walnut paste and whisk for a minute. Pour in cream and whisk for another minute. Season to taste with salt remove from heat and cover.
   
3. Place a large nonstick pan over medium heat. Add remaining 2 tablespoons butter. Season fish on both sides with salt. When butter foams, place fillets in pan. Cook until white on edges, then carefully turn (it may take 2 spatulas, as fish is very delicate). Cook another minute, then transfer fish to a serving platter.
   
4. Put sauce back over medium heat, and whisk in a tablespoon or 2 of water, just enough to loosen it. When it bubbles on edge, spoon it over fish. Grind pepper over top and serve.
   






Final Comments


Makes 4 servings.