Name: Flounder With Light Champagne Sauce
Yield: 4 servings
Ingredients: 1 tablespoon reduced-calorie margarine; 2 tablespoons minced shallots; 1 teaspoon minced garlic; 1 pound fresh mushrooms, sliced; 1 1/2 pounds flounder fillets; Vegetable cooking spray; 1/2 teaspoon salt, divided; 1/2 teaspoon ground white pepper, divided; 1 1/2 cups champagne; 1 tablespoon lemon juice; 1/4 cup plus 2 tablespoons all-purpose flour; 1 cup skim milk, divided; 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese; 1/4 cup freshly grated Parmesan cheese

1
Heat margarine in a nonstick skillet over medium-high heat until margarine melts. Add shallots and garlic; saute until tender. Add mushrooms; saute until liquid evaporates. Arrange fillets in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour champagne and lemon juice over fillets. Cover and bake at 400u00b0 for 10 minutes. Drain, reserving liquid. Strain liquid through cheesecloth. Cook strained liquid in a saucepan over high heat until liquid is reduced to 1 cup.
2
Combine flour and 1/2 cup milk in a bowl, stirring with a wire whisk until smooth. Add remaining 1/2 cup milk to reduced liquid, stirring constantly; bring to a boil. Add flour mixture, stirring constantly with a wire whisk. Bring to a boil, stirring constantly. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
3
Spoon mushroom mixture over fillets; top with sauce, and sprinkle with cheeses. Bake, uncovered, at 375u00b0 for 15 minutes or until thoroughly heated. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes or until lightly browned. Serve immediately.

Flounder With Light Champagne Sauce

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