Flounder With Mushrooms En Papillote
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Celery leaves||1 Small, halved|
|Flounder fillets||24 Ounce (4 Fillets, 6 Ounces Each)|
|Chopped shallots||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|All purpose flour||3 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
1. In 12-inch skillet over high heat, heat water, wine, celery, parsley, and 1/2 teaspoon salt to boiling. Reduce heat to low; add 2 flounder fillets and cook, uncovered 1 minute. With slotted pancake turner, remove fillets to paper towels to drain. Repeat to poach the other 2 fillets. Strain fish poaching liquid, reserving 1/2 cup.
2. In same skillet over medium heat, in hot butter or margarine, cook shallots and mushrooms until tender, stirring occasionally. Stir in flour, pepper, and 1/2 teaspoon salt. Gradually stir in reserved poaching liquid and cream; cook until mixture thickens, stirring constantly. Remove skillet from heat.
3. Preheat oven to 450°F. Place a fillet on half of each square of parchment paper. Spoon one-fourth of mushroom mixture over fish. Fold other half of square over fillet. Fold edges of paper over 2 or 3 times to seal packets.
4. Place packets on cookie sheet. Bake 10 minutes; paper will puff up and brown slightly. Make an "X" cut in top of paper to let steam escape before serving.