Flounder with shrimp sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Flounder fillets |
| ½ | cup | Thinly sliced celery |
| 2 | tablespoons | Sliced green onions |
| ⅓ | cup | Butter or margarine |
| 2 | cups | Soft bread crumbs |
| ¼ | teaspoon | Tarragon leaves |
| 1¼ | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Flour |
| 1 | cup | Half and half |
| 1 | Egg yoke, beaten | |
| 1 | cup | Cooked shrimp |
| 2 | teaspoons | Lemon juice |
Directions
Saute celery and onions in 2 tbs butter until tender. Stir in bread crumbs, tarragon, salt and pepper. Divide fillets into 6 serving portions. sprinkle fish with salt. Cover each fillet with equal amount of bread mixture. Roll and secure with tooth picks. Place roll in baking dish. Drizzle with wine and 2 tbs of melted butter. Bake at 350 degrees for 20-25 minutes or until fish flakes easily. Baste with pan juices during cooking. To make sauce: Melt remaining butter in sauce pan; blend in flour and ¼ tsp salt. Stir in half and half and cook while stirring until sauce thickens. Fold a small amount of hot mixture into egg yoke; stir egg yoke into sauce. Add shrimp, lemon juice and pan juices to sauce. Blend carefully and serve over roll ups.