Flounder Duglère with Noodles

Name: Flounder Duglère with Noodles
Yield: 4 servings
Cuisine: United States
Ingredients: 2 tablespoons finely chopped parsley; 2 tablespoons finely chopped shallots; 8 ounces noodles, cooked and drained; 1 cup canned tomatoes, drained; 2 tablespoons lemon juice; ¼ cup Fish Stock; ½ cup dry white wine; 2 tablespoons butter; 4 large flounder fillets; Salt and freshly ground black pepper

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 large flounder fillets
Salt and freshly ground black pepper
2 tablespoons lemon juice

Americas
United States
Fish course
Pescatarian
New York

Method

Season the fillets with the salt and pepper and sprinkle with the lemon juice. Roll up and tie loosely.
Place the rolled fillets in a skillet and add the butter, stock, wine, tomatoes, shallots and parsley. Bring to a boil, cover, and simmer very gently for ten to twelve minutes, or until fish flakes easily when tested with a fork. Turn the rolls once.