Flounder Ilena

Ingredients

• 8 flounder fillets, small, about 1 1/2 lbs
• salt, to taste
• pepper, to taste
• flour, to coat fillets
• 5-6 teaspoons unsalted butter
• 1/2 cup white onion, finely chopped, can use shallots
• 1/3 cup dry white wine or vermouth
• 1 egg
• 1/2 cup whipping cream
• 2 tablespoons basil, chopped
• 1 tablespoon lemon juice

Directions

1. 1

   Season fish with salt and pepper to taste. Lightly coat each piece with flour.

2. 2

   Melt 3 tablespoons of the butter in a large skillet and cook onions until transparent but not browned. Transfer onions to ungreased baking dish.

3. 3

   Saute fish until golden, about 2 minutes per side, adding more butter as needed.

4. 4

   Arrange fish over the onions and keep warm in a 275 degree F. oven.

5. 5

   Add wine to skillet; cook over high heat for 3 minutes, scraping bottom and sides of pan. Remove from heat.

6. 6

   Beat egg with cream; whisk into skillet. Add basil and cook over very low heat until thickened, about 3 minutes. DO NOT ALLOW TO BOIL. Stir in lemon juice and pour over the fish. Place under the boiler for a few minutes to lightly brown top.