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1 lb. Flounder Fillets
1 1/2 tsp. salt
2 Tbsp. butter or margarine
1/2 cup chopped onion
1/2 tsp. dried tarragon
2 cups sliced mushrooms (1/2 lb.)
1 1/2 tsp. paprika
1 cup sour cream
2/3 cup light cream
1 Tbsp. flour
2 Tbsp. chopped parsley
Preheat oven to 375 F. Butter or 'spray' a 2 quart shallow baking dish. Wash and pat dry Fillets.
In skillet, saute onion in hot butter until golden. Add tarragon and mushrooms. Mix and cook, covered, for 5 minutes.
In medium bowl, combine paprika, 1 teaspoon salt, sour cream, light cream and flour; mix until smooth. Add to mushroom mixture, stirring just until mixture begins to boil.
Place half of mushroom mixture into bottom of baking dish. Arrange Flounder on top. Dust with remaining 1/2 teaspoon salt. Spoon rest of mushroom mixture over fish. Sprinkle with parsley.
Bake, uncovered, 25 to 30 minutes, or just until fish flakes easily.
Yield: approximately 4 servings.