Pan seared flounder with mushrooms

CAFE DE PARIS PAN SEARED FLOUNDER WITH MUSHROOMS DUXELLE AND CHAMPAGNE SABAYON


INGREDIENTS:
2 FLOUNDER FILETS
5 OZ. FLOUR
3 OZ. GREEN ONIONS
16 OZ. OF MUSHROOMS
SALT AND PEPPER
1 CUP OF OLIVE OIL
5 EGG YOLKS
2 CUPS OF CHAMPAGNE

DIRECTIONS:
     IN A HOT PAN SAUTEE THE MUSHROOMS WITH OLIVE OIL
     CHOP THE GREEN ONIONS AND MIX IT WITH THE MUSHROOMS
     COOK THIS FOR ABOUT 5 MIN.
     COAT THE FLOUNDER IN THE FLOOR THEN SEAR IT IN A HOT SKILLET.
     WHEN THE FISH IS COOKED AND PUT THE MUSHROOMS DUXELLE ON THE TOP OF IT.

     SABAYON= EGG YOLK + CHAMPAGNE.
     BEAT THE EGG YOLK FOR 10 MIN. THEN ADD THE CHAMPAGNE TO IT AND BEAT ABOUT 5 MORE MIN.
     POUR THE SABAYON ON TOP OF FISH WITH MUSHROOMS THEN PUT IT IN THE OVEN FOR ABOUT 1 MIN.
     TAKE THE FISH OUT OF THE OVER AND PLACE THE FISH ON A DINNER PLATE

GDA Cooking - January 3, 2013