Flounder With Oyster Sauce
|Onion||1 Small, peeled and chopped|
|Carrot||1 , peeled and chopped|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Flounder fillets||1 1⁄2 Pound|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Flour||1 1⁄2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|White seeded grapes||1⁄2 Cup (8 tbs)|
Put onion and carrot into pan with wine.
Add a little salt, about 6 peppercorns, and bay leaf; simmer 15 minutes.
Add fish; poach gently 7 to 10 minutes.
Remove fish carefully; drain.
Arrange in shallow casserole.
Strain fish liquid; if less than 1 cup, make up difference with wine.
Heat butter; stir into flour.
Cook 1 minute.
Add fish liquid.
Whisk until smooth.
Add cream and paprika; stir over low heat until sauce is thick.
Add oysters; adjust seasoning.
Pour over fish.
Arrange grapes on top; cover.
Bake in preheated 350Â°F oven about 20 minutes.