Flounder with Stilton Sauce
4 large flounder fillets, each about (6 oz)
5 level tbsp flour
salt and freshly ground pepper
1/3 cup butter
2 tsp olive
1 1/4 cup milk
3 oz Blue Stilton cheese, crumbled
2 level tbsp dry breadcrumbs
Watercress (salad cress) to garnish
1. Cut each fillet into four pieces, and coat the fish with 30 ml (2 level tbsp)
flour mixed with salt. In a frying pan, fry the fillets briskly in 40 g (1 1/2
oz) butter and the oil, allowing 3 minutes each side, then transfer to a 450 ml
(1 1/2 pint) buttered ovenproof dish.
2. To make the sauce, melt the remaining 25 g (1 oz) butter in a pan, stir in
the remaining flour and cook gently for 1 minute, stirring.
3. Remove pan from the heat and gradually stir in the milk. Bring to the boil
and continue to cook, stirring, until the sauce thickens, then add the cheese
and seasoning to taste. Whisk gently until smooth. Pour over the fish.
4. Sprinkle breadcrumbs over the top, heat in the oven at 190°C (375f) mark 5
for 20 minutes and serve garnished with watercress.