Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 1 cup | Chopped mushrooms |
| ⅛ cup | Ritz cracker crumbs salt |
| 1 cup | Dry white wine |
| 2 tablespoons | Cornstarch |
| 1 \N | Egg |
| 1 cup | Chopped shrimp |
| ⅛ cup | Dried bread crumbs |
| ½ teaspoon | Dill weed |
| 6 \N | Flounder fillets (about 2 lb) |
| ½ cup | Water |
| ½ cup | Half-and-half |
1. In 10 inch skillet over medium heat, in butter cook shrimp and mushrooms until shrimp turn pink. Stir in crumbs, dill and ½ tsp salt. 2. Spoon shrimp mixture onto center of each fillet; roll up.
Secure with toothpicks. 3. In cleaned skillet over high heat, heat to boiling fillets, wine, water and 1½ tsp salt. 4. Reduce heat to low; cover; simmer 12 to 15 minutes. With slotted spoon, remove fillets to a warm platter. Remove toothpicks; Keep fish warm until needed. 5. In small bowl, blend cornstarch and half-and-half; stir into fish liquid. Cook over medium heat; stirring, just until boiling and thickened. 6. In small bowl, beat egg slightly; stir a little hot sauce into beaten egg; pour mixture back into sauce, stirring rapidly. 7. Cook, stirring until thick, but do not boil. Spoon some sauce over fillets and pass remainder separately in sauce boat.
SERVES 6