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FLOUNDER WITH MUSHROOMS

2 lbs of Flounder fillets, skinned and de-boned
1 ½ cup low sodium chicken broth
½ onion, chopped
2 ½ cups of mushrooms, sliced
1/3 cup flour
¼ cup of butter
1 ½ cup of milk
3 tbsp. chopped parsley
Salt & pepper to taste
2 6” wood skewers

Method

1. Roll up fillets in a tight roll and place on skewer.
2. Heat milk and ½ chick broth in a saucepot. Do not boil.
3. In another sauce pot, add the other ½ chicken broth and simmer the skewered flounder until tender. Do not boil.
4. Remove fish from pan and set aside. Add stock to the stock and milk into the saucepot. Add butter, mushrooms and onions. Saute for 3-4 minutes until well cooked.
5. Add flour and cook 2-3 minutes.
6. Add stock and milk mixture. Stirring constantly until brought to a boil.
7. Add parsley, check for seasoning. Add salt & pepper if needed. Make sure it is nice and thick.
8. Spread over the flounder
9. Place flounder on serving plate and remove skewers.
10. Ladle mushrooms over flounder