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

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

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.

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Flounder Duglère with Noodles

Ingredients

Method

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