Flounder with Champagne Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup butter 
• 2 tablespoons butter melted
• 1.5 cups champagne 
• 4 ounces gruye@sre cheese shredded
• 2  egg yolks lightly beaten
• 1.5 pounds sushi-grade yellowtail flounder 
• 0.3 cup flour all-purpose
• 1 pound mushrooms fresh sliced
• 1 teaspoon garlic minced
• 0.5 teaspoon ground pepper white divided
• 2 tablespoons juice of lemon 
• 1 teaspoon salt divided
• 2 tablespoons shallots minced
• 1 cup whipping cream 

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• cheesecloth

Directions

1. Saute shallots and garlic in butter in a skillet over medium-high heat until tender.
2. 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.
3. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon white pepper.
4. Pour champagne and lemon juice over fillets. Cover and bake at 400 for 10 minutes.
5. Drain, reserving liquid. Strain liquid through cheesecloth. Cook strained liquid in a saucepan over high heat until liquid is reduced to 1 cup.
6. Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
7. 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.
8. Spoon mushroom mixture over fillets; top with sauce, and sprinkle with cheese.
9. Bake, uncovered, at 375 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.
10. Serve immediately.