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Flounder With Mushrooms En Papillote

Western.Chefs's picture
Ingredients
  Water 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Celery leaves 1 Small, halved
  Parsley sprigs 3
  Salt To Taste
  Flounder fillets 24 Ounce (4 Fillets, 6 Ounces Each)
  Butter/Margarine 4 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday

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