Flounder Fillets
Ingredients:
4 7oz Flounder fillets
1 Tbsp butter or margarine
1 Tbsp all purpose flour
1 Cup milk
1/4 Cup cream fraiche, optional
1 Oz gruyere chesse, grated
1 Oz dry jack chesse, grated
1 1/2 Tbsp fresh dried chives
1. Melt butter in saucepan over low heat. Stir in
flour. Continue to stir, cook for 2 to 3 minutes.
2. Pour in milk, wisking constantly until sauce comes to a boil.
3. Reduce heat. simmes for 15 to 20 minutes, stirring
occasionally. season to taste with salt and pepper. ( To make
sauce richer stir in frache if desiered. )
4. Add Chives and chesses. Stir over low heat until chesses
melt. Remove from heat.
5. Rinse fillets. Pat dry with paper towel. Place fillets on
greased broiling pan.
6. Cover each fillet with 3 to 4 tablespoons of sauce, speading
evenly over fillets.
7. Sprinkle with more chesse. Broil 4 to 6 inches from heat,
about 5 minutes or until fish is thourghly cooked and top is
lightly browned.