Baked Flounder | Anthropology Department

Baked Flounder1 tablespoon fresh chopped parsley
3 to 4 green onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 cup dry white wine
1/2 cup water
2 to 2 1/2 pounds flounder fillets
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
1 egg yolk

In a large skillet over medium heat, combine parsley, green onions, salt, pepper, white wine and water; bring to a boil. Add flounder and poach for 8 to 10 minutes. Remove flounder to a lightly buttered shallow baking dish. Continue cooking wine mixture until liquid reduced to about 1 cup.

In a large saucepan melt 2 tablespoons of butter then add flour, stirring until a smooth paste is formed. Gradually add reduced liquid and heavy cream, stirring constantly over low heat. Continue cooking, stirring constantly, until thickened. Add remaining butter; pour over the flounder. Place the flounder under the broiler and broil until browned.

This baked flounder recipe serves 6.

From Diana Rattray, Your Guide to Southern U.S. Cuisine