Instructions: Dry Flounder before seasoning. Place shallots, wine, and water in a buttered casserole (or unbuttered fish poacher). Fold fish fillets in thirds and place in casserole. Cover fish with buttered parchment paper. Simmer for about 6 minutes. Do not overcook. Remove and drain fillets. Coat with Sauce Nantua (see recipe in this cookbook) and garnish with whole crawfish, parsley and lemons.

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