Flounder with Tarragon Wine Sauce
Place wine, shallots and tarragon in large skillet with a lid. Season fish with salt and pepper to taste; place in skillet.
Cover and bring to a boil; reduce heat and gently simmer until fish flakes easily with a fork (about 10 minutes per inch of thickness).
Transfer fish to a serving platter; keep warm. Turn heat up to medium-high and bring wine sauce to a boil; boil 1 minute. Remove from heat; whisk in cold butter, one piece at a time. Salt and pepper to taste. Serve over fish.
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