30 min
Flounder With Creole Mustard Sauce
Recipe GLPR99b4c7fd1a2810
Pan-seared flounder fillets topped with a silky Creole mustard butter sauce, served alongside wilted spinach and fresh lemon wedges. This elegant yet simple dish brings the flavors of Louisiana to your table with its tangy, creamy mustard sauce made from reduced white wine, shallots, and Creole mustard finished with cold butter.
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Ingredients
1/2 shallot, minced
1/2 cup dry white wine
2 tablespoons red wine vinegar
2 tablespoons heavy cream
1 stick unsalted butter, cut into cubes and kept cold
2 tablespoons Creole mustard
Kosher salt and freshly ground pepper to taste
1 10-ounce package baby spinach (about 16 cups)
4 flounder fillets (about 4 ounces each)
1 tablespoon Cajun seasoning
2 tablespoons vegetable oil
1 lemon, cut into wedges
Directions
In a small saucepan over medium-high heat, combine the minced shallot, dry white wine, and red wine vinegar. Simmer the mixture until reduced to about 2 tablespoons, approximately 6 to 8 minutes. Stir in the heavy cream and continue simmering for about 1 minute until slightly thickened. Reduce heat to medium-low and begin whisking in the cold butter cubes a few at a time, allowing each addition to incorporate fully before adding the next, until the sauce is smooth and silky. Stir in the Creole mustard and taste the sauce, seasoning with salt and pepper as needed. If the sauce appears too thick, whisk in water 1 teaspoon at a time until you reach the desired consistency. Keep the sauce warm on the stove.
Place the baby spinach in a large pot with 1/4 cup water. Cook over high heat, tossing frequently, until the spinach is just wilted and tender, about 2 to 3 minutes. Transfer the wilted spinach to a paper towel-lined plate to drain excess moisture. Season with salt and pepper to taste.
Sprinkle both sides of each flounder fillet with salt, pepper, and Cajun seasoning. Heat the vegetable oil in a large nonstick skillet over high heat until the oil shimmers. Carefully place 2 fillets in the pan and cook without moving them until the bottom is golden brown and crisp, about 3 minutes. Reduce heat slightly if the pan becomes too hot. Gently flip each fillet and cook for about 1 minute more on the second side until the fish is cooked through and flakes easily (the internal temperature should reach 145F). Transfer the cooked fillets to a baking sheet and loosely cover with foil to keep warm. Repeat step with the remaining 2 fillets.
To serve, divide the warm Creole mustard sauce among four serving plates. Top each portion of sauce with one flounder fillet. Serve each plate with a portion of the drained wilted spinach and fresh lemon wedges on the side.
