You may also like
Categories:
shallots garlic butter mushrooms salt freshly ground black pepper flounder fillets ground white pepper champagne lemon juice butter all-purpose whipping cream egg yolks Gruye@Sre cheese
Viewed: 46 - Published at: 6 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
