Creamed Flounder Tarragon
Submitted by Morriganna
Tender flounder fillets baked in a sour cream and mushroom tarragon sauce, all made in the microwave in about 35 minutes. A quick, elegant weeknight fish dinner.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
35 minHere’s proof that the microwave can do more than reheat leftovers.
Delicate flounder fillets nestle into a rich sauce of sour cream, half-and-half, mushrooms, and tarragon that comes together entirely in the microwave.
Paprika adds a warm blush of color, and the whole dish is on the table in about 35 minutes with barely any cleanup.
It’s the kind of fast, elegant weeknight fish dinner that feels like you spent way more effort than you actually did.
Kitchen Tips
- Use fresh mushrooms instead of canned if you have them; sauté them in the butter with the onions for better flavor and texture.
- Don’t skip the flour in the sauce; it keeps the sour cream from breaking during cooking.
- Check the fish at the 6-minute mark; flounder is thin and overcooks quickly, turning rubbery.
- Serve over steamed rice or buttered egg noodles to soak up every bit of that creamy tarragon sauce.
Ingredients
Directions
In a medium-sized, heat-resistant, non-metallic skillet, melt butter in microwave oven for 30 seconds.
Add chopped onion and heat, uncovered, in microwave oven for 3 minutes, or until onion is soft.
Add tarragon leaves and mushrooms to onions and heat, covered, in microwave oven for 3 minutes.
In a small bowl, combine sour cream, light cream, paprika, salt and flour.
Add to onion-mushroom mixture.
Heat, uncovered for 2 minutes in microwave oven.
Stir.
Heat, uncovered, an additional minute in microwave oven.
In a buttered, 3-quart, heat-resistant, non-metallic baking dish , pour half of the mushroom sauce.
Arrange fillets on top.
Spoon remaining mushroom sauce over fish.
Sprinkle with parsley flakes.
Heat, uncovered, in microwave oven 7 minutes, or until fish flakes easily with a fork.
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