For this class, I want to demonstrate different 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! I will also teach you how to fillet a whole fish and use all of the bones to make a stock.

The apple “Charlotte” recipe was created by Chef Jean Louis Palladin. He was inspired by the classical French dessert, “La Charlotte aux Pommes.” You are going to be amazed with what you can do with a slice of bread, some butter, and a beautiful apple.

File Attachments

Ingredient list Flounder Paupiette-Apple Charlotte.docx

Ingredients list November 5th 2016.docx

Suggested kitchen equipment for Flounder Paupiette-Apple Charlotte .docx

Suggested kitchen equipment November 5th 2016.docx
Flounder Paupiette with White Wine Cream Sauce-Apple Charlotte, Mixed Berries and Ice Cream
$5.00 / 30 days
$15.00 / month
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Author: Cooking Live

white wine sauce