INGREDIENTS
1 1/2 lbs. skinless flounder fillets
16 oz. bottle clam juice
1/2 cup green onion, chopped
4 TBSP. butter
2 TBSP. flour
3 TBSP. sour cream
2 TBSP. white wine
Dash salt
Dash Tabasco sauce
1/4 lb. mozzarella cheese, grated
DIRECTIONS
Bring clam juice to a boil in a large skillet.
Add fillets, cover and poach for 8 minutes or until they flake.
Drain the cooked fillets on paper toweling and keep warm.
Reduce the clam juice a little by boiling.
Saute onion lightly in butter until soft.
Make a medium-thick cream sauce by stirring the flour into the butter and onion and then add clam juice.
Add sour cream and wine.
Season with salt and Tabasco.
Arrange the fillets on a buttered shallow oven-proof dish.
Coat fillets with sauce and top with grated cheese.
Broil until heated through and flecked with brown.
Serves 4.
