Filets of Flounder Jeanine

6 seasoned filets of flounders 1 generous cup of dry white wine
1 Tbs chopped shallots 1 tsp curry powder
5 or 6 thinly sliced mushrooms 1 cup scalded sweet cream
2 large fresh tomatoes, peeled ½ cup of fine bread crumbs
and coarsely chopped ½ cup grated cheese

Lay filets in bottom of a buttered baking pan; sprinkle with the chopped shallots, sliced mushrooms and tomatoes. Add curry powder to the white wine and pour over the filets. Bake in a moderate oven (325°F) 15-20 minutes. When done, arrange the fish filets in a hot platter and let the sauce reduce until it gets a little thick, then rub through a fine-meshed sieve into a saucepan, and stir in sweet cream. Heat to boiling point, taste for seasoning, and pour over the fish filets.

Gold Cook Book

Fer de Lance Recipe Index

Categories: Fer de Lance, Nero Wolfe, Recipe | Tags: , , , | 1 Comment

Post navigation

One thought on “Filets of Flounder Jeanine

  1. Pingback: Fer de Lance Recipe Index | A Wolfe In The Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at

%d bloggers like this: