Fillets of Flounder With Parsley and Mustard Sauce

• Butter for greasing a pan
• Salt to taste if desired
• Freshly ground pepper to taste
• 4 flounder fillets, about 1 1/4 pounds
• 1 tablespoon plus 1/3 cup dry white wine
• 2 cups parsley leaves, stems removed, loosely packed
• 2 tablespoons finely chopped shallots
• 13 cup heavy cream
• 1 teaspoon Dijon-style mustard

1. Preheat oven to 500 degrees.
2. Select a rimmed pan or skillet large enough to hold fillets in one layer.
3. Generously butter bottom and sides of pan.
4. Sprinkle bottom of pan with salt and pepper.
5. Arrange fillets close together over the pan bottom.
6. Sprinkle with salt and pepper and brush tops of fillets with 1 tablespoon of wine.
7. Bring enough water to the boil in a saucepan to cover the parsley leaves when added.
8. Add parsley leaves and let cook about 1 minute, no longer.
9. Drain thoroughly and run under cold water.
10. Drain.
11. Put parsley in a clean square of cheesecloth and squeeze to extract excess liquid.
12. Put parsley on flat surface and chop fine.
13. There should be about Y cup.
14. Place fish in oven and bake 5 minutes.
15. Meanwhile, pour remaining wine in a saucepan and add shallots.
16. Cook until wine is almost evaporated.
17. Add parsley, cream and mustard.
18. Stir and bring to the boil.
19. Add to the sauce any liquid that accumulates around the fish.
20. Add salt and pepper.
21. Spoon sauce over fish and serve.

butter, salt, freshly ground pepper, flounder, white wine, parsley, shallots, heavy cream, mustard

Taken from cooking.nytimes.com/recipes/1002 (may not work)