FLOUNDER IN VANILLA SAUCE
1lb. flounder fillets with bones removed and reserved; 3c. Chablis; 1/2 onion, cut into rings; 4tbsp. unsalted butter; 1/4c. vanilla; 2tsp. honey; 1tbsp. pink peppercorns; chives for garnish; parsley for garnish
Place the fish bones in a saucepan with Chablis and onion. Bring to a boil over moderate heat. Reduce heat to low, and simmer, uncovered, for 20 minutes. Remove from heat and strain the broth through a fine sieve and reserve.
Melt butter in a medium skillet over moderate heat. Add 1 cup of the reserved broth and simmer for about 5 minutes, or until reduced by about half. Stir in vanilla and honey until combined. Add the fish fillets and cook for about 3 minutes on each side.
Remove the fish to a platter. Shake the pan with the sauce over medium heat until the mixture is combined. Pour the sauce over the fish and garnish with peppercorns, chives, and parsley. SERVES 2.
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