• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B9, B12, C, D
MineralsCopper, Natrium, Chromium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 small or 2 large flounder fillets,

  2. 1 1/2 to 2 pounds total

  3. 1/2 cup flour , seasoned with salt and pepper

  4. 3 Tbsp butter

  5. 1 Tbsp olive oil

  6. 1/3 cup Cognac

  7. 2 cloves garlic , minced

  8. 2 Tbsp minced parsley

  9. 1/2 cup fresh-cooked crab or lobster meat, or rock shrimp

  10. 2 Tbsp fresh grated Parmesan

Instructions Jump to Ingredients ↑

  1. Preheat broiler.

  2. Spread seasoned flour on a plate. Coat the fish fillets evenly with the flour mixture, shaking off the excess. In a frying pan or sauté pan over medium-high heat melt the butter with the olive oil. When the mixture foams, add the fish and cook gently, turning once, until the fish flakes easiley with a fork, 2-3 minutes per side. Transfer to a warmed flameproof platter.

  3. Pour the Cognac into the frying pan and place over high heat. Deglaze by stirring up any browned bits. Reduce Cognac slightly. Then add garlic, parsley, and cream. Cook, stirring, until slightly thickened, 2-3 minutes. Reduce heat to medium-low, add crab or lobster or shrimp, and heat gently.

  4. Using a slotted spoon, top the fillets with the sauce. Dust lightly with Parmesan cheese. Slip under broiler for 15 seconds to glaze the top. Serve immediately.


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