Sautéed flounder with sauce pontchartrain

Sautéed flounder with sauce pontchartrain

By
From
Deep South
Serves
4
Photographer
Andy Sewell

The sauce for this dish takes its name from the famous lake that sits just north of New Orleans and has plentiful crab and shrimp. In this version, I like to use brown crab meat fresh from Cornwall. It is much more flavourful than the white meat.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
50g unsalted butter
50g chilled butter, cut into cubes, for the sauce
4 x 150g flounder fillets
200ml shrimp stock
100g brown crab meat
2-3 dashes tabasco sauce
2-3 dashes lemon juice
a bunch spring onions, finely chopped
sea salt
freshly ground black pepper

Method

  1. Heat the oil and 50g of the butter in a large frying pan, add the fish fillets and sauté over a medium heat until just cooked through. Remove from the pan and leave in a warm place to rest, discarding the oil from the pan. Pour the stock into the pan and simmer, scraping the base with a wooden spoon to deglaze.Stir in the brown crab meat to form a thick sauce.Whisk in the chilled butter a few cubes at a time until the sauce is glossy and emulsified. Season with the Tabasco, lemon juice and salt and pepper to taste.
  2. Place the fish fillets back in the pan and warm through gently in the sauce. Garnish with the spring onions and serve immediately.
Tags:
American
Southern cooking
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