Creamed Flounder Tarragon
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dried tarragon leaves||1⁄2 Teaspoon|
|Canned sliced mushrooms||8 Ounce|
|Dairy sour cream||1 Cup (16 tbs)|
|Light cream||2⁄3 Cup (10.67 tbs)|
|Paprika||1 1⁄2 Teaspoon|
|Dried parsley flakes||1⁄2 Tablespoon|
|Flounder||1 1⁄2 Pound|
In a medium-sized, heat-resistant, non-metallic skillet, melt butter on full power 30 seconds.
Add chopped onion and heat, uncovered, on full power 3 minutes, or until onion is soft.
Add tarragon leaves and mushrooms to onions and heat, covered, on full power 3 minutes.
In a small bowl, combine sour cream, light cream, paprika, salt and flour.
Add to onion-mushroom mixture.
Heat, uncovered, on roast for 2 minutes.
Heat, uncovered, on roast an additional 2 minutes.
In a buttered, 3-quart, heat-resistant, non-metallic baking dish, pour half of the mushroom sauce.
Arrange fillets on top.
Spoon remaining mushroom sauce over fish.
Sprinkle with parsley flakes.
Heat, uncovered, on roast for 9 minutes, or until fish flakes easily with a fork.