Filet of Flounder Dijoniere

     Dijonaise is a different preparation than Dijoniere.  Dijonaise is made with a bechamel sauce.  I have made dijoniere sauce both as a butter cream and a butter sauce in the past.  This recipe is the butter cream version.

     The easiest way to ruin this sauce is to add too much dijon mustard.  Dijon mustard is full of flavor, so just a little bit is plenty.  When making this sauce, keep in mind that you want be able to taste the shallots, then the temptation to add too much dijon mustard will be easy to overcome.
  
     Breaded Filet of Flounder Recipe:
     Cut a 6 to 8 ounce flounder filet in half lengthwise.
     Dredge the flounder filets in flour.
     Dredge the filets in egg wash.
     Dredge the filets in unseasoned fine bread crumbs.
     Heat a saute pan over medium/medium high heat.
     Add 1 generous splash of blended olive oil.
     Add 2 pats of unsalted butter.
     Add the breaded flounder filets.
     Pan fry and saute the flounder on both sides, till it becomes golden brown.
     Set the filets on a dry towel to drain off the excess grease. 
     Keep the flounder filets warm on a stove top.
  
     Dijoniere Sauce Recipe:
     Heat a saute pan over medium/medium low heat. 
     Add 2 pats of unsalted butter.
     Add 1 finely chopped small shallot.
     Add 1 minced garlic clove.  
     When the shallots turn clear in color, add 1/2 cup of brandy.
     Add 1 1/2 ounces of light fish stock.
     Add 1/2 tablespoon of dijon mustard.
     Stir the mustard into the sauce.
     Add 1 tablespoon of capers.
     Add sea salt and white pepper.
     Add 1 small squeeze of fresh lemon juice.
     Add 1/3 cup of cream.
     Reduce the temperature to medium low heat.
     Simmer and reduce the cream gently.
     Add 2 pinches of finely chopped parsley.
     When the sauce becomes a medium thin sauce consistency, add 1 pat of unsalted butter, while stirring.
     Remove the sauce from the heat.
  
     Filet of Flounder Dijoniere:
     Place the flounder filets on a plate. 
     Spoon the dijoniere sauce over the fish on the plate.
     Serve with vegetables of your choice.  I served the entree in the pictures with steamed, buttered tourne potatoes, tourne zucchini, tourne carrot and pearl onions.
     Garnish the plate with a petite lemon fan.
   
     Note:  This combination looks nice, but I used a cheap serrated knife to tourne, so there are flaws on the tourne potatoes.  A good straight blade paring knife or a birds beak knife is better for tourne cuts.  
     I used to boast about how all the blog food was prepared with less than $20 worth of equipment, so those who have suffered during the economic recession would have inspiration.  I gave up on that theme, even though it was a fitting idea for the times.  I have since built up a proper set of professional knives that I like!   
 
  
     The flavor is pure dijon heaven!  This is a very nice sauce for fish, veal or chicken.  Dijoniere Sauce was very popular in the 1980's and 1990's.  This flavor of this flounder entree is so fine!  ...   Shawna