July 31, 2009

Flounder (Plaice) with Apricot Sauce

Gig? -got it
Light? -lit
Ice chest? -iced.

What's this about? Well, it's time to do some serious night fishing, without a rod and reel. Gigging for flounder is a fun pastime many enjoy along Mobile Bay. There is only one thing that makes it even more rewarding - eating it!

Flounder (Plaice) with Apricot Sauce
about 6 servings

1 can pitted apricots
1 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon zest
1/2 teaspoon grated horseradish
2 green onions tops, finely minced
6 flounder fillets -about 6 ounces each
1/2 cup butter, melted
1/4 cup white wine, heated
2 tablespoons lemon juice
Pepper to taste
Paprika for color

Drain the can of apricots discarding the liquid. Puree the apricots in a blender along with the cream, butter and lemon zest. In medium saucepan, slowly reduce mixture until about three-quarters of a cup remains. Remove from heat and stir in the green onions and horseradish, set aside.

Season fillets with salt and pepper, sprinkle with paprika and place in baking dish. Spoon the melted butter and lemon juice over the fillets. Add the wine to the pan.

Bake uncovered in preheated 450°F oven for 5 minutes (do not overcook). Check fillets and cook until fish flakes and is opaque. Place baked fillets on serving platter and top with apricot sauce.


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