INGREDIENTS
4 flounder fillets
2 TBSP butter
1/2 cup onions, chopped
1/2 tsp. tarragon leaves, dried
8 oz. canned mushrooms
1 cup sour cream
1 1/2 tsp. paprika
1 tsp. salt
1 TBSP all-purpose flour
1/2 TBSP parsley flakes, dried
DIRECTIONS
In a medium-sized, microwave safe dish, 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 1 minute in the microwave oven.
In a buttered, 3-quart, microwave safe 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.
Serves 4.
