baked flounder in sweet potato and hazelnut cream

Name: Baked Flounder in Sweet Potato and Hazelnut Cream
Prep time: 10 min
Cook time: 50 min
Yield: 6
Cuisine: French
Ingredients: 6 - flounder filets; 3 - sweet potatoes, diced and boiled; 1/4 cup(s) sherry; 1 - chicken bouillon cube; 1/2 cup(s) heavy cream or whole milk; 1/4 stick(s) butter, diced; 1/2 teaspoon(s) seasoned salt; 2 tablespoon(s) dill; 1 pinch(es) paprika; 1 tablespoon(s) olive oil, extra virgin; 1/4 cup(s) hazelnuts

(1 RATING)

30 Pinches 3 Photos

Tiffany Bannworth

Cape Coral, FL

Updated on Oct 6, 2012

I love the sauce. My husband could literally eat it as a Sweet Potato Bisque. You can make it a creamy or as liquidy as you prefer. We like it extra creamy. To achieve this, just cook for a few minutes longer after you remove the tin foil.

Rate

prep time 10 Min

cook time 50 Min

method ---

yield 6 serving(s)

Ingredients

6 - flounder filets
3 - sweet potatoes, diced and boiled
1/4 cup sherry
1 - chicken bouillon cube
1/2 cup heavy cream or whole milk
1/4 stick butter, diced
1/2 teaspoon seasoned salt
2 tablespoons dill
1 pinch paprika
1 tablespoon olive oil, extra virgin
1/4 cup hazelnuts

How To Make baked flounder in sweet potato and hazelnut cream

Step 1

Line your greased Pyrex casserole dish with your flounder.

Step 2

Then in a food processor, place the rest of the ingredients, save the hazelnuts. Puree until completely blended.
Step 3

Then add hazelnuts and pulse for about 3 seconds.
Step 4

Pour atop the fish. Cover with tin foil.
Step 5

Bake at 350F for 35 minutes.
Step 6

Remove tin foil and bake for 10 minutes more. I do an extra 10 minutes, because we like it a little more creamy than liquidy.
Step 7

Serve over/with a nice rice pilaf, sauteed spinach, or roasted asparagus.
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