Flounder A La Nouvelle Orleans

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Advanced
Jump To Recipe Print Recipe
Elegant baked flounder with a creamy mushroom and herb sauce, inspired by New Orleans cuisine.
Flounder a La Nouvelle Orleans recipe image
Flounder a La Nouvelle Orleans recipe image
Print Recipe

Flounder A La Nouvelle Orleans

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 93.5

Description

This Flounder A La Nouvelle Orleans is a sophisticated yet approachable dish that transforms delicate white fish into a restaurant-quality meal. The flounder is gently baked and then smothered in a rich, velvety cream sauce infused with earthy mushrooms, fresh thyme, parsley, and sweet basil. A hint of allspice adds a warm, aromatic depth characteristic of Creole cooking. The dish is finished with buttery croutons for a delightful textural contrast. Perfect for a special date night or an impressive weeknight dinner, it balances lightness with comforting richness. The herbs brighten the flavors, while the mushrooms provide a savory umami backbone. Serve with crusty bread to soak up the delicious sauce.

Ingredients

Directions

  1. Preheat the oven to 375&# 194;°F (190ðC).
  2. Clean the flounder thoroughly and pat dry. Season lightly with salt and pepper.
  3. Place the flounder in a baking dish with a small amount of butter and salt.
  4. Bake in the oven until the fish is about two-thirds cooked, approximately 15-20 minutes.
  5. While the fish bakes, prepare the sauce. In a small saucepan, melt 1 tablespoon of butter over medium heat.
  6. Stir in 1 tablespoon of flour to form a roux, cooking for 1 minute.
  7. Add chopped mushrooms, thyme, parsley, sweet basil, allspice, and a bay leaf to the saucepan.
  8. Add enough liquid (milk or cream) to create a smooth cream sauce, stirring constantly.
  9. Simmer the sauce for 5 minutes until thickened and mushrooms are tender.
  10. Remove the partially cooked flounder from the oven.
  11. Make shallow scores along the top of the fish.
  12. Pour the hot cream mushroom sauce over the scored flounder.
  13. Return the dish to the oven and bake for an additional 15 minutes, or until the fish is cooked through.
  14. Meanwhile, cut bread into diamond shapes and fry in butter until golden to make croutons.
  15. Garnish the finished dish with the butter croutons and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 93.5kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 2.0g10%
Cholesterol 8.1mg3%
Sodium 36.9mg2%
Total Carbohydrate 12.8g5%
Dietary Fiber 5.0g20%
Sugars 2.1g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentions "bay leaf" in the sauce ingredients but does not list it in the main ingredient list. Add one dried bay leaf to the sauce for authentic flavor, removing it before serving.

"Sweet Basil, sprig" listed as a unit is likely a formatting error; use one sprig of fresh sweet basil or 1 teaspoon chopped fresh basil.

For the croutons, use stale French bread or sourdough for the best texture. Fry in butter until golden brown and crisp.

If you do not have fresh herbs, you can substitute with dried herbs, using half the amount.

This dish pairs well with steamed vegetables or a simple green salad.

Keywords: flounder, fish, new orleans, creole, mushroom sauce, herbs, thyme, basil, parsley, allspice, baked fish, cream sauce, dinner, seafood, croutons, easy recipe
Recipe Card powered by WP Delicious