Lynn's
Fillet of Flounder Breval
10 flounder filets
1/3 cup chopped parsley
4 oz shallots, chopped finely
6 tbs butter
Salt & pepper to taste
1 lb fresh sliced mushrooms
2 cups Fish Veloute see below
1 cup Hollandaise sauce James's Hollandaise Sauce SS5
1/2 cup unsweetened whipped cream
1 cup tomato concasse Kat's Tomato ConcasseSS21
In a well buttered baking skillet, spread chopped shallots, then line up
fillets side by side; add salt and pepper, mushrooms, white wine and parsley. Cover with brown paper soaked in
vegetable oil. bring to boil on top of stove. Then place in 350 F oven to fish is done. Remove fish
from, reduce cooking liquid
to a syrupy consistency; add Fish Veloute and Hollandaise sauce and fold in
whipping cream.
Add tomato Concasse and correct seasoning. Pour sauce evenly over fish and glaze
under broiler before serving.
Fish Veloute
Heat 4 Tbs butter in pan; add 4 tbs flour; stir and cook slowly for 5 mins.
Do not color. Slowly
whip in 2 to 3 cups fish stock., stir until thickened and continue to cook
for 20 mins.
Skim and adjust seasoning, Strain and reserve
The reason most people sweat is so they will not catch fire while
they are making love.
- Don Rose