Fish in Champagne
- 1 package frozen flounder fillets
- 1 grated onion
- 2 tablespoons butter or margarine
- 4 egg yolks
- 6 tablespoons light table cream
- 3 cups dry champagne
- Parsley flakes
- Melt butter in large skillet. Cook fish, onions and 1/2 cup of the champagne
until fish is lightly browned.
- Remove fish and onions from skillet and keep warm.
- In separate bowl combine egg yolks and cream. Add to champagne in skillet.
Stir over low heat.
- Add remaining 2 1/2 cups champagne. Sauce will thicken slightly.
- Pour over fish and onions.
- Sprinkle with parsley flakes to serve.
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