Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 mediums | Flounder fillets -- (about |
| ¼ \N | \" thick) |
| \N \N | Other flat fish fillets -- |
| \N \N | Such as lemon sole |
| ½ pounds | Shrimp -- shelled & |
| \N \N | Deveined |
| ½ pounds | Sea scallops |
| 2 tablespoons | Butter |
| 4 tablespoons | Flour |
| 2 cups | Fish stock -- OR clam juice |
| \N \N | OR |
| ¼ cup | Dry white wine |
| \N \N | Salt |
| \N \N | Freshly ground pepper |
| 2 \N | Egg yolks -- lightly beaten |
| \N \N | Parchment paper |
| \N \N | Vegetable oil |
| ¼ pounds | Mushrooms -- rinsed and |
| \N \N | Sliced |
| 2 \N | Green onions -- sliced on |
| \N \N | Diagonal, |
| \N \N | With green part saved |
| 2 tablespoons | Parsley |
| \N \N | Chicken broth |
PREHEAT OVEN TO 400F. Rinse flounder, shrimp and scallops and set aside on a paper towel. Melt butter in a skillet, stir in the flour and cook until tan. Stirring constantly, gradually add the fish stock. Bring to the boil, reduce to a simmer, and cook until reduced by half, stirring as needed. Add the wine and season to taste with salt and pepper. Add a little of the hot sauce to the egg yolks and then stir the yolks back into the sauce. Stir for a moment You can make 4 individual pouches or one large one. Cut 8 small or 2 large sheets of parchment paper or aluminum foil. Brush half with the oil.
Place the fillets side by side in the middle of the large sheet, or one fillet on each small sheet. Place ¼ of the shrimp, scallops, mushroom, green onion and pa
NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK Recipe By :