Flounder Filet Paupiette with White Wine Cream Sauce Class#A5968
December 14, 2017 by Chef Patrice
For this class, I want to demonstrate a variety of ways to use and cook a fresh fish such as flounder. Braising and making the sauce out of the liquid that the fish was cooked in, adds an abundance of flavor! You will learn how to fillet a whole fish and use all of the bones to make a stock.
This class also includes instruction on a delicious Apple Charlotte with Mixed Berries!