Sautéed mushrooms seasoned with fresh parsley, butter, salt and pepper complement the light and delicate taste of flounder fish in this simple gourmet healthy dinner recipe that makes a memorable meal. The fish and mushrooms are served with a flavorful and aromatic sauce of dry Vermouth, fish bouillon, shallots, black peppers, heavy cream, saffron, sweet soybean sauce, lemon juice, and cold butter. Creamy, savory, tangy, and succulent this flounder fillet dish can turn an ordinary night into a fancy dinner. For an even more delightful experience, serve this elegant main course with a bottle of Chablis or Pinot Grigio.
Flounder is a kind of flatfish that is more often available in the spring, simmer and autumn. Common in North America, Flounder fish is also found in the Mediterranean, Baltic, and North Sea. A good source of vitamins, minerals and protein, flounder fish is a healthy choice and is also low in fat. Flounder tend to be small so their fillets are thin and cook quite quickly and easily. This also means that they are easy to dry up when cooked a minute longer so make sure that you keep an eye on the fillets the whole time as they are cooking your fish recipes.
Ingredients: 16 flounder fillets, Olive oil, 0.66 lbs. mixed mushrooms, 1 shallot, chopped, Chopped fresh parsley, Sea salt, Freshly ground pepper, 2 ½ tablespoons butter
For the Sauce: 1/2 cup dry Vermouth, ½ cup fish bouillon, 1 shallot, chopped, 10 whole black peppers, ½ cup heavy cream), 3 pieces of saffron, 1 teaspoon sweet soybean sauce, 1 teaspoon freshly squeezed lemon juice, ½ tablespoon cold butter
Preparation Instructions: 
Prepare a charcoal grill or preheat the broiler. Preheat the oven to 480 degrees F. Pour the vermouth into a saucepan over medium high heat. Add the bouillon, pepper, saffron, and shallot. Bring to a boil and reduce by 1/3. Pour through a sieve and pour back into the saucepan. Add the cream, lemon juice, and soybean sauce. Bring it to boil. Add the cold butter. Season with pepper. Keep this sauce warm. Brush the fish with olive oil and season with salt and pepper. Grill or broil on one side. Place in a baking pan, grilled side up and cook for 3 minutes, or until fish is flaky. Season with a little lemon juice, parsley, and pepper. Clean the mushrooms. Heat butter in a skillet. Add the shallot and sauté until tender. Add the mushrooms and cook for about 5 minutes. Sprinkle with the parsley and season with salt and pepper. Serve the fillets covered with mushrooms and sauce.
You can let your fishmonger filet the fish for you or you can filet the fish at home if you have some experience. It can take quite some time and some knife skills to be able to execute this well and neatly. First, you must scale the fish thoroughly and rinse frequently yet gently to get all the scales out. Just behind the head and the stomach, cut down across to the center of the fish. Working from the spine out toward the fins, slice outward along the ribs coming from the center. As you cut it free, peel the fillet pulling it up gently. Cut the fillet from the outer edges of the carcass and repeat the process for both halves. Save the fish heads and bones for use in making fish bullion.
Source: www.gourmandia.com
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