Yield: 1 servings
|1 cup||Chopped mushrooms|
|⅛ cup||Ritz cracker crumbs salt|
|1 cup||Dry white wine|
|1 cup||Chopped shrimp|
|⅛ cup||Dried bread crumbs|
|½ teaspoon||Dill weed|
|6||Flounder fillets (about 2 lb)|
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.