Flounder With Champagne Sauce

• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 2 tablespoons butter, melted
• 1 pound fresh mushrooms, sliced
• 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds flounder fillets
• 1/2 teaspoon ground white pepper, divided
• 1 1/2 cups champagne
• 2 tablespoons lemon juice
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup whipping cream
• 2 egg yolks, lightly beaten
• 1 cup (4 ounces) shredded Gruye@Sre cheese

1. Saute shallots and garlic in butter in a skillet over medium-high heat until tender. Add mushrooms; saute until liquid evaporates. Stir in 1/4 teaspoon salt and black pepper. Arrange fillets in a greased 11- x 7- x 1 1/2-inch baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Pour champagne and lemon juice over fillets. Cover and bake at 400u0b0 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. Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add whipping cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper. Stir about one-fourth hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.
3. Spoon mushroom mixture over fillets; top with sauce, and sprinkle with cheese. Bake, uncovered, at 375u0b0 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.

shallots, garlic, butter, mushrooms, salt, freshly ground black pepper, flounder fillets, ground white pepper, champagne, lemon juice, butter, allpurpose, whipping cream, egg yolks, gruyesre cheese

Taken from www.myrecipes.com/recipe/flounder-with-champagne-sauce (may not work)