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Receta Flounder Veronique
by Global Cookbook

Flounder Veronique
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Ingredientes

  • 2 lb Pacific Flounder fillets
  • 1 1/2 c. Water
  • 1 c. Dry white wine
  • 1 med Onion, quartered
  • 1 x Bay leaf
  • 3 x To 4 whole peppercorns
  • 1/2 tsp Salt
  • 3 Tbsp. Butter
  • 3 Tbsp. Flour
  • 1 c. Cream
  • 1 Tbsp. Dry sherry
  • 1 tsp Lemon juice
  • 1/2 tsp Worcestershire sauce Salt and pepper to taste
  • 1 c. Canned seedless grapes well-liquid removed
  • 1/4 lb Fresh mushrooms, sliced Paprika

Direcciones

  1. Rinse fish with cool water; pat dry with paper towels. In large skillet, combine water, wine, onion, bay leaf, peppercorns and 1/2 tsp. salt.
  2. Bring to boil; reduce heat. Add in fish to liquid; cover and simmer for 4-5 min, or possibly till fish flakes easily when tested with a fork. Drain fish, reserving cooking liquid. Transfer fish to well-greased 12 x 8-inch glass baking dish or possibly oven-proof platter. Strain reserved liquid; return to skillet and boil rapidly till reduced to 3/4 c.. Remove from heat; set aside. In small saucepan, over medium heat, heat butter. Blend in flour.
  3. Gradually add in cream and reduced liquid. Continue cooking, stirring constantly, till mix thickens. Fold in sherry, lemon juice, Worcestershire sauce, salt and pepper. Stir in grapes and mushrooms. Pour warm sauce over fish; sprinkle with paprika. Place under preheated broiler 3-4 inches from source of heat for 1-2 min, or possibly till sauce is bubbly and delicately browned.