Flounder In Mushroom And Cream Sauce (Passerino In Salsa Di Funghi)
|Flounder fillets||1 Kilogram|
|Fish stock||1 Liter (4 Cups)|
|Butter/Margarine||83 Gram (1/3 Cup)|
|Mushrooms||250 Gram, sliced (0.5 Pound)|
|Flour||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Cream||250 Milliliter (1 Cup)|
Cook the fish in the stock until just tender.
Remove and keep warm.
Saute the mushrooms in half the butter or margarine for five minutes.
Mix the other half of the butter or margarine with the flour and add to the simmering stock, stirring constantly.
Cook until thick.
Remove from heat and stir in the cheese and the cream.
Season to taste with salt and pepper.
Place the fish on the bottom of a buttered baking dish.
Spread the mushrooms over the fish and pour the white sauce over it all.
Bake in a 350Â°F (180Â°C) oven for about 20 minutes.