Flounder On A Bed Of Mushrooms Recipe
Ingredients
| 1 lb. fresh white mushrooms, sliced | ||
| Onion | 1 , chopped | |
| Parsley sprigs | 2 , chopped | |
| Salt and white pepper to taste | ||
| 6 Ige. Flounder fillets | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Bouillon | 1 Cup (16 tbs) | |
| Lemon juice | 1 | |
| Butter | 1/2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| 1 egg yolk, slightly beaten | ||
Directions
Place half the mushrooms in a shallow buttered pan.
Add half the onion, half the parsley, salt and pepper.
Arrange fillets over the onion.
Add remaining mushrooms, onion, parsley and seasonings.
Add wine, bouillon and lemon juice; dot with 1/4 cup butter.
Bake, covered, at 350 degrees for 10 minutes or until liquid boils.
Remove cover; bake for 10 minutes longer.
Drain liquid into saucepan; simmer until quantity is reduced by half.
Blend remaining butter with flour; add to liquid gradually.
Simmer, stirring constantly, until sauce is thickened.
Combine cream with egg yolk; blend into sauce thoroughly.
Pour sauce over fillets; broil for 2 to 3 minutes or until lightly browned.
Add half the onion, half the parsley, salt and pepper.
Arrange fillets over the onion.
Add remaining mushrooms, onion, parsley and seasonings.
Add wine, bouillon and lemon juice; dot with 1/4 cup butter.
Bake, covered, at 350 degrees for 10 minutes or until liquid boils.
Remove cover; bake for 10 minutes longer.
Drain liquid into saucepan; simmer until quantity is reduced by half.
Blend remaining butter with flour; add to liquid gradually.
Simmer, stirring constantly, until sauce is thickened.
Combine cream with egg yolk; blend into sauce thoroughly.
Pour sauce over fillets; broil for 2 to 3 minutes or until lightly browned.
Chef
