Jennie@ifish
09-05-2004, 09:07 AM
Poached Flounder with Dill Sauce
1 (13-3/4 oz.) can chicken broth
6 flounder fillets (about 1-1/2 pounds)
3 Tbls. lemon juice
1 Tbls. cornstarch
1 Tbls. dried dill weed
In a skillet, over medium-high heat, heat 1-1/4 cups chicken broth to a boil;
reduce heat. Add fish; cover and simmer 3 minutes or until fish flakes easily
with a fork. Carefully remove fish with slotted spoon to heated serving
platter. Meanwhile, in a small saucepan, blend remaining broth and lemon
juice into cornstarch. Cook over medium-high heat, stirring, until mixture
thickens and boils. Boil 1 minute; stir in dill weed. To serve, spoon sauce
over fish. Garnish with lemon slices.
1 (13-3/4 oz.) can chicken broth
6 flounder fillets (about 1-1/2 pounds)
3 Tbls. lemon juice
1 Tbls. cornstarch
1 Tbls. dried dill weed
In a skillet, over medium-high heat, heat 1-1/4 cups chicken broth to a boil;
reduce heat. Add fish; cover and simmer 3 minutes or until fish flakes easily
with a fork. Carefully remove fish with slotted spoon to heated serving
platter. Meanwhile, in a small saucepan, blend remaining broth and lemon
juice into cornstarch. Cook over medium-high heat, stirring, until mixture
thickens and boils. Boil 1 minute; stir in dill weed. To serve, spoon sauce
over fish. Garnish with lemon slices.