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Ingredientes
- 2 whl lemon Flounders black skin, and heads removed Salt to taste Freshly-grnd black pepper to taste Flour as needed
- 6 Tbsp. clarified butter
- 1 1/2 Tbsp. fresh butter
- 4 x anchovy fillets
- 2 tsp finely-minced chives
- 2 tsp finely-minced parsley
- 12 x fresh oregano leaves (or possibly 1/4 tspn dry oregano)
- 3 tsp blanched almonds finely minced
- 1/2 c. dry white wine
- 1 Tbsp. marsala
Direcciones
- Season fish with salt and pepper and roll in flour. Place clarified butter in heated pan and add in floured fish. Cook gently for four min.
- Place 1 1/2 Tbsp. fresh butter in a saucepan and add in 4 anchovy fillets. Smash anchovies into the butter and allow butter to foam, then draw away from heat and mix anchovies well into butter. Add in chives, parsley, oregano leaves and blanched almonds to anchovy butter. Moisten with white wine and marsala. Bring to a boil.
- Place Flounders on a warmed serving dish slightly overlapping them, and nap with the sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 199 | 85% |
| Total Fat 22.75g | 28% |
| Saturated Fat 13.77g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 156mg | 7% |
| Potassium 60mg | 2% |
| Total Carbs 1.87g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.67g | 0% |
| Protein 0.79g | 1% |
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