|
Your patronage of our
affiliate partners supports this web site. We
thank you!
Flounder
Jean Williams
Buy This Art Print At AllPosters.com
Gigi’s Fillet of Sole (or
Flounder) Bonne Femme
6 large fillets of sole (or flounder)
1 pound fresh mushrooms
1 onion, chopped
1 1/2 cups dry white wine
1 cup chicken stock
2 sprigs parsley, chopped
Juice of 1 lemon
Salt and white pepper
1/2 cup (1 stick) butter
2 tablespoons flour
1/2 cup heavy cream
1 egg yolk (Egg
Safety Information)
Place half the sliced mushrooms in the bottom of a buttered shallow
pan, add half the chopped onion, half the parsley, and salt and white pepper.
Place the fillets over this mixture and layer the rest of the
mushrooms, onions, parsley and seasoning over the fillets. Add the wine and dot with
the butter.
Cover with buttered wax paper and cook on top of the stove until the
liquid reaches the boiling point. Then place in a 350-degree F. oven for 10 minutes.
Remove the liquid to a saucepan and let it simmer until it is
reduced to half the original quantity.
Blend 1/2 cup butter with 2 tablespoons flour and add to liquid,
stirring slowly. Then add cream, mixed with the egg yolk. Make sure fillets are thoroughly
dry, then pour the sauce over them and place them under the broiler until they are
browned. Serves 6.
Featured Archive Recipes:
Creole Chicken Bonne
Femme
Gigi's Flounder Ambassador
Gigi's Stuffed Flounder
Fillets
Paupiettes of Sole with
Ham, Shiitake Mushrooms and
Ginger Shallot Beurre Blanc
Sole Paupiettes with
Shrimp Stuffing
Index - Fish Recipe Archives
Index - Seafood Recipe Archives
Recipe Archives Index
|
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}