White wine sauce:
6 tablespoons margarine
1 1/2 cups sliced mushrooms
1/2 cup thinly sliced shallots
1 cup dry white wine
2 1/2 cups fish or chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
4 tablespoons all-purpose flour
2 cups heavy cream
1 tablespoon fresh lemon juice
6 flounder fillets
1 cup chopped fresh parsley
Salt to taste
Freshly ground black pepper to taste


1. Melt 1 tablespoon margarine in medium saucepan over medium heat. Add mushrooms and shallots and cook, stirring, for 1 minute. Add wine, 1/2 cup broth, salt and pepper. Simmer unttil liquid is reduced by half.
2. Melt 3 tablespoons margarine in small saucepan over medium heat. Add flour, stirring with a wire whisk. Mix well, then add remaining broth. Blend well, bring to boil and simmer for 10 minutes. Add to mushroom mixture, stir and simmer for 10 minutes. Add cream and simmer for 15 minutes, stirring frequently. Add lemon juice and remaining margarine.
3. Sprinkle fillets with parsley, salt and pepper. Place, in single layer on oiled steamer rack above boiling water. Steam for 6 to 8 minutes, or until fish just begins to flake easily with a fork. Serve with white wine sauce.

You may substitute tilapia, catfish, trout, pollock cod for the flounder.

Steamed Flounder Fillets with Fresh Parsley and White Wine Sauce
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