Flounder With Oyster Sauce Recipe


MethodMain Ingredient


 Onion1 Small, peeled and chopped
 Carrot1 , peeled and chopped
 Dry white wine1 1⁄2 Cup (24 tbs)
 Salt To Taste
 Peppercorns To Taste
 Bay leaf1
 Flounder fillets1 1⁄2 Pound
 Butter/Margarine1 1⁄2 Tablespoon
 Flour1 1⁄2 Tablespoon
 Heavy cream1⁄2 Cup (8 tbs)
 Paprika To Taste
 White seeded grapes1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2704 Calories from Fat 1150

% Daily Value*

Total Fat 129 g198.9%

Saturated Fat 62.5 g312.7%

Trans Fat 0 g

Cholesterol 982 mg327.3%

Sodium 3384.7 mg141%

Total Carbohydrates 152 g50.8%

Dietary Fiber 6.1 g24.5%

Sugars 49.6 g

Protein 167 g334.9%

Vitamin A 305.4% Vitamin C 148.7%

Calcium 39.6% Iron 238.7%

*Based on a 2000 Calorie diet


Put onion and carrot into pan with wine.
Add a little salt, about 6 peppercorns, and bay leaf; simmer 15 minutes.
Add fish; poach gently 7 to 10 minutes.
Remove fish carefully; drain.
Arrange in shallow casserole.
Strain fish liquid; if less than 1 cup, make up difference with wine.
Heat butter; stir into flour.
Cook 1 minute.
Add fish liquid.
Whisk until smooth.
Add cream and paprika; stir over low heat until sauce is thick.
Add oysters; adjust seasoning.
Pour over fish.
Arrange grapes on top; cover.
Bake in preheated 350°F oven about 20 minutes.