Flounder Fillets With Champagne

1. 1

   In a large skillet combine flour with the champagne, add the salt and half of the butter.

2. 2

   Bring to a boil on medium heat, constantly stirring.

3. 3

   Add the 1/2 bouillon cube.

4. 4

   Add the flounder fillets and let simmer for about 3 minutes, then turn them and cook for another 3 to 4 minutes or until tender.

5. 5

   When ready move them on a dish, thicken the sauce by cooking it a little longer in the skillet, then remove it from the heat, add the remaining butter and then pour it on the fillets and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.