Ingredients

  • 4 flounder fillet 125 g. each
  • salt and pepper
  • 3 tablespoons butter, unsalted
  • 10 ounces mushrooms chopped
  • 2 tablespoons fresh parsley chopped
  • 3 tablespoons whipping cream
  • ¾ cup fish stock
  • ¾ cup white wine
  • Sauce
  • 1 tablespoon butter, unsalted
  • 2 ¼ teaspoons flour, all-purpose
  • 1 cup fish poaching liquid
  • 2 tablespoons white wine
  • 1 large egg yolk
  • 3 tablespoons whipping cream
  • 1 ½ teaspoons lemon juice
  • salt and pepper
  • 1 tablespoon fresh parsley chopped

Directions

1. Place the fish fillets between two sheets of waxed paper and flatten with the flat side of a knife or a mallet, taking care not to tear the flesh. Rub the fillets with salt and pepper and set aside.
2. Melt the butter in a medium-size skillet over medium heat. Add the mushrooms and sauté, stirring, until softened and lightly colored, 10 minutes. Stir in the parsley and cream and cook for 3 to 4 minutes more. Season with salt and pepper.
3. Reserve 2 tablespoons of the mushroom mixture. Divide the remaining mixture among the fish fillets, spreading it evenly over each. Roll up the fillets carefully, securing each with a toothpick.
4. Place the fish rolls in a medium size nonreactive skillet that holds them comfortably. Add the reserved mushrooms. Pour in the fish stock and the wine so the liquid barely covers the fish. It might be more or less than the specified amount, depending on the size of your skillet. Bring the liquid to a boil, then reduce the heat to low and simmer, covered until the fish flakes when gently tested with a fork, about 7 minutes.
5. Carefully transfer the fish to a heated platter and keep warm.
6. Reduce the poaching liquid over high heat to 1 cup, 5-7 minutes.
7. Sauce Melt butter in a small saucepan over low heat. Add the flour and stir to blend for 1 minute. Gradually add the poaching liquid, then the wine, stirring with a wooden spoon until the sauce has thickened.
8. In a small bowl, whisk together the egg yolk and cream until well blended. Add a little of the hot sauce to the egg yolk mixture, stir to blend, then whisk the mixture back into the sauce. Add the lemon juice and salt and pepper. Continue cooking the sauce over low heat until it thickens, 10 minutes. Stir in the parsley.
9. Spoon the sauce over the fish and serve immediately.

Notes
Serving Ideas:Original serves 4. Serve w/ 2-colored Cauliflower & beets


Categories
Fish, main course
Keywords
Fish, main course
MacGourmet downloadMushroom Stuffed Fillets of Flounder. To import, drag image to your MacGourmet recipe box.