Flounder with Champagne Sauce

Oxmoor House
6 servings.


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2 tablespoons minced shallots
1 teaspoon minced garlic
2 tablespoons butter, melted
1 pound fresh mushrooms, sliced
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 1/2 pounds flounder fillets
1/2 teaspoon ground white pepper, divided
1 1/2 cups champagne
2 tablespoons lemon juice
1/4 cup butter
1/4 cup all-purpose flour
1 cup whipping cream
2 egg yolks, lightly beaten
1 cup (4 ounces) shredded Gruye@Sre cheese


Saute shallots and garlic in butter in a skillet over medium-high heat until tender. Add mushrooms; saute until liquid evaporates. Stir in 1/4 teaspoon salt and black pepper. Arrange fillets in a greased 11- x 7- x 1 1/2-inch baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon white 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.

Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add whipping cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper. Stir about one-fourth hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.

Spoon mushroom mixture over fillets; top with sauce, and sprinkle with cheese. 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. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 493
Caloriesfromfat 67 %
Fat 36.7 g
Satfat 21.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31.2 g
Carbohydrate 10.6 g
Fiber 0.0 g
Cholesterol 236 mg
Iron 0.0 mg
Sodium 699 mg
Calcium 0.0 mg