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Flounder In Mushroom And Cream Sauce (Passerino In Salsa Di Funghi)

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Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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 350°F (180°C) oven for about 20 minutes.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Ingredient: 
Fish
Servings: 
6

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