Flounder a la Crème is a classic seafood dish that combines the delicate and mild flavor of flounder fillets with a rich and creamy sauce. This recipe showcases the art of culinary refinement by presenting the flounder fillets in an elegant and appetizing manner. The dish highlights the versatility of flounder and the skillful use of cream, spices, and other ingredients to create a harmonious and indulgent flavor profile.

Flounder, with its flat shape and delicate taste, has been a prized catch in various coastal cuisines around the world. The practice of cooking flounder in a creamy sauce, a technique often associated with French cuisine, dates back to centuries ago. Cream-based sauces were often used to enhance the flavors of seafood, creating luxurious and delightful dishes that appealed to discerning palates.

The recipe for Flounder a la Crème is likely an evolution of traditional methods of preparing fish in cream-based sauces. As culinary techniques advanced and ingredients became more widely available, cooks began experimenting with various seasonings and methods to create memorable seafood dishes. The addition of mace, white pepper, lemon juice, and Crisco to the recipe adds depth and complexity to the flavor profile.

Flounder a la Crème embodies the concept of “haute cuisine,” where careful attention is paid to both taste and presentation. The precise preparation of the flounder fillets and the meticulous arrangement of the dish reflect the artistry of the culinary craft.

INGREDIENTS

• 1 flounder about 2 lbs.
• 2 cupfuls milk
• 1 tablespoonful cream
• 3 tablespoonfuls Crisco (vegetable shortening)
• 1 blade mace
• 6 whole white peppers
• 4 tablespoonfuls flour
• Lemon juice
• Salt and pepper to taste

INSTRUCTIONS

1. Skin the flounder and carefully remove the fillets by cutting down the middle of the back, pressing the knife close to the bones. This will yield 4 long fillets.
2. Cut each fillet in half lengthways, then tie each half in a decorative knot. Sprinkle a little salt over the fillets and set them aside.
3. Wash the skin and bones of the fish, and place them in a small saucepan with the milk, mace, and whole white peppers. Simmer this mixture for about half an hour, then strain the milk into a clean saucepan.
4. Add the fillets to the strained milk and allow them to simmer for ten minutes. Once cooked, gently lift the fillets out and set them aside.
5. In a separate bowl, mix the Crisco and flour together until smooth.
6. Add the Crisco and flour mixture to the milk, stirring continuously until the sauce becomes smooth and thickened.
7. Season the sauce with salt, pepper, and lemon juice to taste. Add the cream and mix well.
8. Gently place the flounder fillets back into the sauce to warm through.
9. Arrange the fillets neatly on serving plates and pour the creamy sauce over them.
10. Serve the Flounder a la Crème while it is still very hot.

Indulge in the delicate flavors and elegant presentation of Flounder a la Crème, a dish that exemplifies the sophistication of classic seafood cuisine.