Chives Stuffed Flounder
|Chives||5 Tablespoon, chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Horseradish sauce||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Dry white wine||1 1⁄4 Cup (20 tbs)|
Make a cut on the darker side of the flounder along the spine as far as the middle bone and make an incision to make a pocket.
Mix together the chives, butter, salt, lemon juice, Worcestershire sauce, horseradish sauce, mustard and sugar.
Put the seasoned butter into the incisions in the flounder.
Place the fish in an ovenproof dish and pour in the wine.
Nick the skins of the tomatoes and lay them on the fish.
Cover and cook in a moderately hot oven (400° F) for 15-20 minutes.
Lift on to a heated serving dish and spoon over the cooking juices.