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Title: Poached Flounder
Yield: 2 Servings

Ingredients

      1 ts Oil; for cooking
      2 tb Small-diced onions
      1 tb Small-diced celery
      1 tb Small-diced carrot
    1/2 c  White wine
      1 c  Fish stock or water
      2    Six-ounce flounder fillets
      1 c  Chiffonnade of spinach
           -leaves
      1 ts Chopped fresh thyme
      1 tb Small-diced tomatoes
      1 tb Unsalted butter
           Salt; to taste
           Freshly-ground black pepper;
           - to taste

Instructions

In a small wide bottomed saute pan, heat the oil, add the onion, celery,
and carrot. Cook for 2 minutes. Add the wine and reduce for 1 minute.
Add the stock, and bring to a boil, reduce to a simmer and add the fish
fillets. Cover and simmer for 4 minutes. Uncover and carefully remove the
fish, and place in a shallow bowl. Turn the heat up and reduce the liquid
for 2 minutes. Add the spinach, thyme, tomatoes, and butter. Adjust the
seasonings, and serve over the poached fish fillets.
This recipe yields 2 servings.

Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2187 broadcast 07-24-1996)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com

08-31-1996

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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