You are here

Flounder With Light Champagne Sauce

Healthycooking's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked

Rate It

Your rating: None
4.36923
Average: 4.4 (13 votes)