Flounder With Mushrooms En Papillote Recipe
This yummy Flounder With Mushrooms En Papillote swept me off my feet, I bet it will do the same to you. Fish is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. A delicious Main Dish, the Flounder With Mushrooms En Papillote completes your meal. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1 cup water
1/2 cup dry white wine
1 small celery stalk with leaves, halved crosswise
3 parsley sprigs
Salt
4 flounder fillets (about 6 ounces each)
4 tablespoons butter or margarine (1/2 stick)
1/4 cup chopped shallots
1/2 pound mushrooms, sliced
3 tablespoons all-purpose flour
1/8 teaspoon white pepper
1/2 cup heavy cream
4 12-inch squares parchment paper
Directions
1. In 12-inch skillet over high heat, heat water, wine, celery, parsley, and 1/2 teaspoon salt to boiling. Reduce heat to low; add 2 flounder fillets and cook, uncovered 1 minute. With slotted pancake turner, remove fillets to paper towels to drain. Repeat to poach the other 2 fillets. Strain fish poaching liquid, reserving 1/2 cup.
2. In same skillet over medium heat, in hot butter or margarine, cook shallots and mushrooms until tender, stirring occasionally. Stir in flour, pepper, and 1/2 teaspoon salt. Gradually stir in reserved poaching liquid and cream; cook until mixture thickens, stirring constantly. Remove skillet from heat.
3. Preheat oven to 450°F. Place a fillet on half of each square of parchment paper. Spoon one-fourth of mushroom mixture over fish. Fold other half of square over fillet. Fold edges of paper over 2 or 3 times to seal packets.
4. Place packets on cookie sheet. Bake 10 minutes; paper will puff up and brown slightly. Make an "X" cut in top of paper to let steam escape before serving.
2. In same skillet over medium heat, in hot butter or margarine, cook shallots and mushrooms until tender, stirring occasionally. Stir in flour, pepper, and 1/2 teaspoon salt. Gradually stir in reserved poaching liquid and cream; cook until mixture thickens, stirring constantly. Remove skillet from heat.
3. Preheat oven to 450°F. Place a fillet on half of each square of parchment paper. Spoon one-fourth of mushroom mixture over fish. Fold other half of square over fillet. Fold edges of paper over 2 or 3 times to seal packets.
4. Place packets on cookie sheet. Bake 10 minutes; paper will puff up and brown slightly. Make an "X" cut in top of paper to let steam escape before serving.
