INGREDIENTS
1 ½ lb. flounder fillets
1 carrot, thinly sliced
1 onion, thinly sliced
1 stalk celery, thinly sliced
3 ½ TBSP. butter
Salt and pepper
¾ cup chicken stock
2 tsp. parsley, minced
¼ cup white wine
1 ½ TBSP. flour
DIRECTIONS
Cook vegetables in 2 TBSP. of the butter in a large frying pan until soft but not brown.
Lay fillets on top of the veggies.
Add salt and pepper, parsley, stock and wine.
Cover and simmer until fish flakes, about 6 to 8 minutes.
Remove the fish to a warm serving dish.
Turn up the heat to reduce the liquid by a quarter.
Mix 1 ½ TBSP. cold butter and flour together into small chunks (can mix together with your fingers) and drop them in the liquid, stirring constantly to thicken the sauce.
Ladle sauce and vegetables over the cooked fillets and serve immediately.
Serves 4.
