Creamed flounder tarragon
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| ½ | cup | Chopped onion |
| ½ | teaspoon | Dried tarragon leaves |
| 8 | ounces | Can sliced mushrooms |
| 1 | cup | Sour cream |
| ⅔ | cup | Light cream |
| 1½ | teaspoon | Paprika |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Flour |
| ½ | tablespoon | Dried parsley flakes |
| 1½ | pounds | Flounder fillets |
Directions
1. In a medium-sized, heat-resistant, non-metallic skillet. melt butter in Microwave Oven 30 seconds. Add chopped onion and heat, uncovered, in Microwave Oven 3 minutes, or until onion is soft.
2. Add tarragon leaves and mushrooms to onions and heat. covered, in Microwave Oven 3 minutes.
3. In a small bowl, combine sour cream, light cream, paprika. salt and flour. Add to onion-mushroom mixture. Heat, uncovered. 2 minutes in Microwave Oven. Stir. Heat, uncovered, an additional minute in Microwave Oven.
4. In a buttered, 3-quart, heat-resistant, non-metallic baking dish, pour half of the mushroom sauce. Arrange fillets on top. Spoon remaining mushroom
sauce over fish. Sprinkle with parsley flakes.
5. Heat, uncovered, in Microwave Oven 7 minutes, or until fish flakes easily
with a fork.