Servings: Serves 4 people
1 whole flounder (about 1 1/2 to 2 pounds)
1 cup all-purpose flour
1/4 cup peanut oil
1/4 cup minced shallots
1 tablespoon chopped garlic
2 oz dried wooded ear mushrooms, (soaked in warm water for 30 minutes, and then drained)
2 cups chicken stock
1 tablespoon cornstarch
2 teaspoons finely chopped
Rinse and pat-dry the entire fish.
Preheat the frying pan.
Season the flour with salt and pepper.
Dredge both sides of the fish in the seasoned flour, reserving the flour, then shake off any excess flour.
Fry the fish over high heat until golden brown (about 3 minutes on each side).
Remove the fish from the oil and drain on paper towels.
Season with salt and pepper.
In the same sauté pan, add the shallots and garlic. Season with salt and pepper.
Sauté for 1 minute, then add the mushrooms.
Season with salt and pepper, then sauté for 1 minute.
Add 1 3/4 cup of the chicken stock.
Dissolve the cornstarch in the remaining stock.
Bring the stock to a boil.
Stir in the cornstarch mixture.
Boil the liquid for 2 minutes and then reduce to a simmer.
Add the fish fillets and simmer for 3 to 4 minutes.
Stir in the parsley.
To assemble, place the fried fish on a large platter, then spoon the sauce over it.
Serve right away.