Sautéed Flounder With Walnut And Garlic Sauce
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup walnuts
- 1large clove garlic
- Sea salt
- 4tablespoons butter
- ¼cup heavy cream
- 1½pounds fresh flounder fillets
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
373 calories; 30 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 8 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 24 grams protein; 510 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mortar and pestle, crush walnuts and garlic together, making a smooth paste. Season lightly with salt.
- Step 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.
- Step 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 two spatulas, as fish is very delicate). Cook another minute, then transfer fish to a serving platter.
- Step 4
Put sauce back over medium heat, and whisk in a tablespoon or two of water, just enough to loosen it. When it bubbles on edge, spoon it over fish. Grind pepper over top and serve.
Private Notes
Comments
To my taste the sauce added nothing to the fish and is not worth the effort.
Wow! And weeknight easy. Served with Melissa Clark's ratatouille.
So good.
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