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Filet of Flounder a l'Antoine

  • Green onions, sliced
  • Chopped fresh mushrooms
  • Butter
  • White wine
  • Flounder fillets
  • Salt
  • Pepper
  • Bouquet of thyme, bay leaf and celery
  • cream sauce
  • Duchess potatoes
  • Chopped pistachio nuts
Saute sliced green onions and chopped fresh mushrooms in butter, add a moderate amount of white wine and simmer 5 minutes (be patient, you rascal). Place flounder fillets on top of the mixture, cover the pan and poach the fish until tender. If desired, the vegetable mixture may be seasoned with salt, pepper and bouquet of thyme, bay leaf and celery.
To serve, place the vegetable mixture on a metal serving dish, lay the fish fillet on top, pour a rich cream sauce across the top. Garnish either side of the serving dish with Duchess potatoes sprinkled with chopped pistachio nuts, and brown under the broiler.
Submitted by Cassyjean - Torrington, CT Jun 6, 2009 15 min 30 min 45 min
Recipe Rascal