Email to Filus1217      

Flounder w/ Light Champagne Sauce

Source of Recipe

.
Flounder w/ Light Champagne Sauce

Myrecipes.com
Light and Luscious, - Oxmoor House - January 1994
6 servings.

Ingredients:
1 tablespoon reduced-calorie margarine
2 tablespoons minced shallots
1 teaspoon minced garlic
1 pound fresh mushrooms, sliced
1-1/2 pounds flounder fillets
Vegetable cooking spray
1/4 teaspoon salt, divided
1/2 teaspoon ground white pepper, divided
1-1/2 cups champagne
1 tablespoon lemon juice
1/4 cup plus 2 tablespoons all-purpose flour
1 cup skim milk, divided
1/2 cup (2 ounces) shredded reduced-fat Swiss cheese
1/4 cup freshly grated Parmesan cheese

Preparation:
Heat margarine in a nonstick skillet over medium-high heat until margarine melts. Add shallots and garlic; saute until tender. Add mushrooms; saute until liquid evaporates.

Arrange fillets in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon 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.

Combine flour and 1/2 cup milk in a bowl, stirring with a wire whisk until smooth. Add remaining 1/2 cup milk to reduced liquid, stirring constantly; bring to a boil. Add flour mixture, stirring constantly with a wire whisk. Bring to a boil, stirring constantly. Stir in remaining 1/4 teaspoon pepper.

Spoon mushroom mixture over fillets; top with sauce, and sprinkle with cheeses. 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.

1/6 of recipe equals: Calories 229 (Calories from fat 24 %); Fat 6 g; Protein 30.2 g; Carbohydrate 13.3 g; Fiber 0.0 g; Cholesterol 64 mg; Sodium 329 mg