Poached Flounder Knots In Cream Sauce

Ingredients

• 1 flounder (about 2 lbs)
• 2 cups milk
• 1 tablespoon cream
• 3 tablespoons Crisco
• 1 blade mace
• 6 whole white peppercorns
• 4 tablespoons flour
• Lemon juice
• Salt and pepper to taste

Method

1. 1 Skin the flounder and remove fillets by cutting down the middle of the back, pressing the knife close to the bones to produce 4 long fillets.
2. 2 Cut each fillet in half lengthwise, tie into knots, sprinkle with salt, and set aside.
3. 3 Wash the fish skin and bones, then place them in a small saucepan with the milk, mace, and peppercorns; simmer for 30 minutes.
4. 4 Strain the milk into a clean saucepan, add the fillets, and simmer for 10 minutes.
5. 5 Remove the fillets, then whisk the Crisco and flour together into the milk until smooth.
6. 6 Season with salt, pepper, and lemon juice, stir in the cream, return fillets to warm through, and serve hot.