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Poached Flounder with Mint Beurre Blanc

Scott Phillips

Servings: 4

This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.


  • 6 skinless flounder fillets (1-1/2 lb. total)
  • 1/2 tsp. ground ginger
  • Kosher salt and freshly ground black pepper
  • 3-1/2 Tbs. coarsely chopped fresh spearmint or ginger mint leaves
  • 1/4 cup minced shallots
  • 1/4 cup dry white wine
  • 2 Tbs. heavy cream
  • 2 oz. (4 Tbs.) cold unsalted butter, cut into 8 slices
  • 1 Tbs. thinly sliced chives

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 120
  • Sodium (mg): 200
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 29


  • Lay the fish fillets skinned side up on a cutting board. Slice each fillet in half lengthwise to make 12 strips. In a small bowl mix the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint. Roll each strip into a coil, starting with the fatter end and aligning the roll along the cut edge. Secure with a toothpick, pushing it into the thin end and through the other side.
  • Sprinkle the shallots over the bottom of a 10-inch straight-sided sauté pan. Arrange the fish coils cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium high and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer, cover, and poach the fish until cooked through, 4 to 8 minutes. Use a slotted spoon to transfer the fish to a warm plate. Tent with foil while finishing the sauce.
  • Increase the heat to high and boil the liquid until it’s reduced to about 3 Tbs. (It should just barely cover the bottom of the pan.) Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1-1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.
  • Remove the toothpicks from each piece of fish. Serve the fish (3 pieces per serving) drizzled with the sauce.

Start the meal off with a simple salad of Garden Lettuces with Garlic Chapons.


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Reviews (2 reviews)

  • cookykamp | 05/04/2010

    I used grated ginger and lime juice in the poaching liquid and just seasoned the fish with salt & pepper. I replaced the mint with cilantro. Used Swai instead of flounder. This is delicious, easy and fast. We make this every other week. Oh, and pretty healty too!

  • japear04 | 11/01/2009

    I tried this recipe with haddock and replaced the mint with fennel. It was the best fish I have ever had in my life!

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