Flounder With Light Champagne Sauce
|Reduced-calorie margarine||1 Tablespoon|
|Minced shallots||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Mushrooms||1 Pound, sliced|
|Flounder fillets||1 1⁄2 Pound|
|Vegetable cooking spray||1 Tablespoon|
|Salt||1⁄2 Teaspoon, divided|
|Ground white pepper||1⁄2 Teaspoon, divided|
|Champagne||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|All purpose flour||6 Tablespoon|
|Skim milk||1 Cup (16 tbs), divided|
|Shredded reduced-fat swiss cheese||2 Ounce (1/2 Cup)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Heat margarine in a nonstick skillet over medium-high heat until margarine melts.
Add shallots and garlic; saute until tender.
Add mushrooms; saute until liquid evaporates.
Arrange fillets in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour champagne and lemon juice over fillets.
Cover and bake at 400° for 10 minutes.
Drain, reserving liquid.
Strain liquid through cheesecloth.
Cook strained liquid in a saucepan over high heat until liquid is reduced to 1 cup.
Combine flour and 1/2 cup milk in a bowl, stirring with a wire whisk until smooth.
Add remaining 1/2 cup milk to reduced liquid, stirring constantly; bring to a boil.
Add flour mixture, stirring constantly with a wire whisk.
Bring to a boil, stirring constantly.
Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Spoon mushroom mixture over fillets; top with sauce, and sprinkle with cheeses.
Bake, uncovered, at 375° for 15 minutes or until thoroughly heated.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes or until lightly browned.