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Flounder With Oyster Sauce Recipe
|Onion||1 Small, peeled and chopped|
|Carrot||1 , peeled and chopped|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Flounder fillets||1 1⁄2 Pound|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Flour||1 1⁄2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|White seeded grapes||1⁄2 Cup (8 tbs)|
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
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 350Â°F oven about 20 minutes.