Flounder Fillets In Wine Sauce
|Flounder fillets||2 Pound|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1 Tablespoon|
Arrange fillets in pan in single layer; sprinkle with salt and pepper.
Add 2 tablespoons butter, wine, 1 /3 cup water and lemon juice.
Bring to a boil; reduce heat.
Simmer, covered, for 15 minutes.
Remove fillets to heated platter; keep warm.
Melt remaining butter; add flour.
Combine flour mixture with wine stock gradually.
Simmer, stirring constantly until sauce is thickened.
Stir a small amount of hot mixture into egg yolk; return egg mixture to wine sauce.
Season to taste; blend well.
Strain sauce; pour over fish.