How To make Creamed Flounder Tarragon
2 tb Butter or margarine
1/2 c Chopped onion
1/2 ts Dried tarragon leaves
8 oz Can sliced mushrooms
1 c Sour cream
2/3 c Light cream
1 1/2 ts Paprika
1 ts Salt
1 tb Flour
1/2 tb Dried parsley flakes
1 1/2 lb Flounder fillets
1. In a medium-sized, heat-resistant, non-metallic skillet. melt butter in
Microwave Oven 30 seconds. Add chopped onion and heat, uncovered, in Microwave Oven 3 minutes, or until onion is soft. 2. Add tarragon leaves and mushrooms to onions and heat. covered, in
Microwave Oven 3 minutes. 3. In a small bowl, combine sour cream, light cream, paprika. salt and
flour. Add to onion-mushroom mixture. Heat, uncovered. 2 minutes in Microwave Oven. Stir. Heat, uncovered, an additional minute in Microwave Oven. 4. In a buttered, 3-quart, heat-resistant, non-metallic baking dish, pour
half of the mushroom sauce. Arrange fillets on top. Spoon remaining mushroom sauce over fish. Sprinkle with parsley flakes. 5. Heat, uncovered, in Microwave Oven 7 minutes, or until fish flakes
easily with a fork.
How To make Creamed Flounder Tarragon's Videos
Easy Lemon Butter Sauce for chicken or fish
Easy lemon butter sauce that's perfect for any fish or seafood, such as salmon, trout, or lobster. This lemon butter sauce is also excellent with chicken, on vegetables such as broccoli, mashed potatoes and asparagus. You could even mix through pasta! This simple recipe is made with Western Star Original Salted Butter, lemon, herbs and a touch of wine.
RECIPE TIPS:
- Always use low heat while incorporating the butter. Avoid a hard boil to ensure the sauce doesn’t split.
- Use any green herbs on hand, such as parsley or chervil.
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How to make Lemon Butter Sauce
Yield 3oz of sauce
Ingredients:
3 Tablespoons lemon juice
7 Tablespoons Salted butter
1 Tablespoon chopped parsley
Salt and Pepper to taste
Sugar to taste (if sauce is too acidic)
Cooking my FAVORITE baked Redfish recipe!
Link to this amazing recipe!
EVERY Beginner Cook NEEDS This Recipe.
Baked fish recipe in the oven with lemon cream sauce! Super easy baked fish recipe ready on the table in 15 minutes!
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HOOK AND COOK: Winter Flouder
Mashed Potatoes
4 idaho potatoes
½ pint of cream
1 lb butter
Salt
Peal potatoes and wash thoroughly in water to remove starch. Add potatoes whole to salted water in a pot and bring to boil. In another small pot add cream and butter and warm until butter is melted. Test potatoes with a pairing knife to see if they are cooked. Once cooked strain potatoes in a colander. Rice potatoes back into the hot pot they were cooked in. Place back on stove to remove any remaining water by stirring with spatula. Add butter and cream and keep folding in until creamy potatoes. Add salt to taste
Fines Herbs “chimichurri”
½ cup parsley
¼ cup chives
¼ cup tarragon
Shallots 2
Olive oil; 3 T
Sherry vinegar 5 T
Salt and pepper
Saute shallots in a little olive oil until caramelized set aside in the fridge to chill. Pluck the leaves off parsley and tarragon. Add shallots, herbs, sherry vinegar, salt and pepper into a food processor. Pulse 3 times and add olive oil and pulse again.
Beurre Blanc
1 Shallot small dice
¼ cup White wine vinegar
½ lb cold butter diced
Salt and pepper
In a small pot add diced shallots with olive oil. Cook until translucent. Deglaze with white wine vinegar and reduce by 1/2 . Slowly add diced butter a little at a time and remove from heat to make an emulsification. Finish with salt to taste.
[New Zealand Lemon Sole] - Filleting and tasting the fish with Lemon-Tarragon Meunière Sauce
Hi everyone! And welcome back to the channel! I'm still having very low expectations on this channel, and I'm still loving it!
Anyhows, I got my hands on a new fish called Southern Lemon sole, also known as the New Zealand Lemon Sole. It's a small fish to fillet, but it's pretty a good experience to try it out! Overall the fish was delicious! Though, i'd prefer to have the fish with a sweet condiment next time.
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