1 lb. flounder fillets with bones removed and reserved
\n2 C. Chablis
\n1\/2 onion, cut into rings
\n2 T. unsalted butter
\n2 T. vanilla
\n1 tsp. . honey
\n1\/2 T. pink peppercorns
\nchives for garnish
\nparsley for garnish<\/p>\n
Place the fish bones in a saucepan with Chablis and onion. Bring to a boil over moderate heatsp. Reduce heat to low, and simmer, uncovered, for 20 minutes. Remove from heat and strain the broth through a fine sieve and reserve. Melt butter in a medium skillet over moderate heatsp. Add 1 C. of the reserved broth and simmer for about 5 minutes, or until reduced by about half. Stir in vanilla and honey until combined. Add the fish fillets and cook for about 3 minutes on each side. Remove the fish to a platter. Shake the pan with the sauce over medium heat until the mixture is combined. Pour the sauce over the fish and garnish with peppercorns, chives, and parsley.<\/p>\n
Yield: 4 servings
\nCalories: 274
\nFat: 7.9g
\nFiber: trace<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. flounder fillets with bones removed and reserved 2 C. Chablis 1\/2 onion, cut into rings 2 T. unsalted butter 2 T. vanilla 1 tsp. . honey 1\/2 T. pink peppercorns chives for garnish parsley for garnish Place the fish bones in a saucepan with Chablis and onion. Bring to a boil over moderate heatsp. Reduce heat to low, and simmer, uncovered, for 20 minutes. Remove from heat and strain the broth through a fine sieve and reserve. Melt…<\/p>\n