2- 1/2 Ib. Flounder fillets 

12 - large Shrimp 

6 to 8- Small Potatoes 

1- Ear of Corn

1- Small Crown Broccoli

4 Tbsp butter olive oil 

2- lemons 

3/4 Chicken broth 

1- Stick butter

5- clove cloves garlic 

1/2 cup heavy whipping cream 

1-Tbsp corn starch 

Salt and Pepper 


Place the Flounder and Shrimp in the bottom pan and add 1 1/2 Tablespoons of the butter olive oil and the juice of a 1/2 lemon, salt and pepper.

Place the vegetables on the top pan and add the rest of the olive oil and the juice of 1/2 lemon, salt and pepper.

Set pot on saute add 1 Tbsp butter olive oil and heat add garlic saute for just a minute, add 1 stick butter to the pot and melt butter, add chicken broth and set the timer on manual for 2 minutes and do a QR.

Remove pans and add Whipping cream and corn starch to the pot and thicken.

(Add Starch to the cream cold and mix.)

Set pot back to saute if needed.


Keith Tant

Kooking with Keith LLC,