Flounder with Sherry Chestnut Compound Butter

Flounder with Sherry Chestnut Compound Butter 

Check our Lucky 32 Southern Kitchen Blog Post – Delicacy of a Lost Time: What Do you Do With Chestnuts Besides Roast Them Over an Open Fire? 

For the butter:

  • 1 pound salted butter
  • 5 fl oz sherry
  • 1/3 cup chopped roasted chestnuts

Allow butter to come to room temperature, and then combine with remaining ingredients in a mixer. Using a rubber spatula, remove mixture to a sheet of wax paper and roll into a log. Place in freezer until set. Slice off a coin as needed. Makes 1 pound.

For the flounder:

  • 1 boneless portion of skin-on flounder
  • 1 fl  oz canola oil
  • 1 coin of Sherry Chestnut Butter
  • salt and pepper

Season flounder with salt and pepper to taste. Ladle oil into a sauté pan and place flounder flesh side down to cook until crisp. Flip and finish in a moderately warmed oven. Place on a serving platter and top with one coin of Sherry Chestnut Butter. Makes 1 serving.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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