Flounder with Champagne Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons minced shallots |
1 teaspoon minced garlic |
2 tablespoons butter, melted |
1 pound fresh mushrooms, sliced |
1 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
1 1/2 pounds flounder fillets |
1/2 teaspoon ground white pepper, divided |
1 1/2 cups champagne |
2 tablespoons lemon juice |
1/4 cup butter |
1/4 cup all-purpose flour |
1 cup whipping cream |
2 egg yolks, lightly beaten |
1 cup (4 ounces) shredded gruye sre cheese |
Directions:
1. Saute shallots and garlic in butter in a skillet over medium-high heat until tender. Add mushrooms; saute until liquid evaporates. Stir in 1/4 teaspoon salt and black pepper. Arrange fillets in a greased 11- x 7- x 1 1/2-inch baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Pour champagne and lemon juice over fillets. Cover and bake at 400° for 10 minutes. Drain, reserving liquid. Strain liquid through cheesecloth. Cook strained liquid in a saucepan over high heat until liquid is reduced to 1 cup.
2. Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add whipping cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper. Stir about one-fourth hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.
3. Spoon mushroom mixture over fillets; top with sauce, and sprinkle with cheese. Bake, uncovered, at 375° for 15 minutes or until thoroughly heated. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes or until lightly browned. Serve immediately.
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