INGREDIENTS
1 ½ lbs. flounder fillets
2 cups water
1 ½ tsp. salt
1 slice lemon
1 slice onion
1 tsp. dried parsley leaves
bay leaf
¼ tsp. pepper
½ cup reserved fish poaching liquid
3 TBSP. butter
2 TBSP. flour
½ cup milk
¼ cup dry white wine
1 egg slightly beaten
Salt and pepper
DIRECTIONS
In a large skillet put 2 cups water, and next six ingredients.
Bring to a boil; add fish and gently boil for 4 minutes.
Reduce heat and simmer for 8 to 10 mimutes, or until fish flakes easily.
Times vary depending on thickness of fish. DO NOT OVERCOOK.
Place fish in a broiler pan sprayed with nonstick cooking spray.
In a large saucepan melt butter over medium low heat; blend in flour.
Gradually add reserved fish liquid, stirring constantly until thickened.
Add wine; bring to a boil.
Pour 1/3 of hot sauce over beaten egg in a large bowl, then return to sauce and heat until hot.
Season with salt and pepper to taste and pour over fish.
Brown under broiler and serve immediately.
Serves 4.
