Ingredients
1 flounder, about 800g, cleaned, trimmed and head removed.
200ml dry cider.
150g Swiss brown mushrooms.
120g butter.
100g school prawns.
75g crème fraîche.
4 eschallots, finely sliced.
1 tblsp cider vinegar.
Method
Sauté eschallots with 20g butter over moderate head in a large saucepan for 5 min.
Add mushrooms, cook for a further 5 min.
Add cider and prawns, cook for a further 5 minutes.
Place aside, keep warm.
Season flounder, and cook in a large frypan with remaining butter for about 5 minutes each side.
Return saucepan to heat, stir through crème fraîche, cooking until warm.
Season sauce with salt, pepper and cider vinegar.
Serve sauce over fish.
Add mushrooms, cook for a further 5 min.
Add cider and prawns, cook for a further 5 minutes.
Place aside, keep warm.
Season flounder, and cook in a large frypan with remaining butter for about 5 minutes each side.
Return saucepan to heat, stir through crème fraîche, cooking until warm.
Season sauce with salt, pepper and cider vinegar.
Serve sauce over fish.
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