Categories: Fish
Ingredients
- 1/4 Pound Shrimp, Peeled (reserve shells and 2
- unpeeled shrimp
- 1/2 Cup Heavy Cream, Divided
- Salt and Pepper
- 2 Flounder, Fillets (6 oz each)
- 2 Toothpicks
- NonStick Cooking spray
- 2 Lemon Slices
- 1 Tablespoon Butter
- 1 1/2 Cups Water
- 1 Rib Celery, Chopped
- 1 Carrot, Chopped
- 1/2 Small Onion, Chopped
- 1 Egg Yolk
Directions
-
Place shrimp in food processor and add 1/4 cup cream, parsley, salt, pepper and mix until pasty.
-
Divide shrimp mixture and spread over fillets and roll beginning alarge end and secure w/ toothpick. Place in 1 qt baking dish (nonstick spray). Place lemon slice on eahc fillet along w/ dabs of butter and sprinkle w/ pepper. Cover and refrigerate until sauce is ready.
-
When ready to serve preheat oven to 375 degrees. Cook for 10 minutes, then broil for 5 minutes.
-
Meanwhile in saucepan, combine water, shells, celery, carrot, onion. Bring to boil and cook for 30 minutes. During last 5 minutes drop the 2 unpeeled shrimp in. Strain veggies and shells from the stock (1/2 cup stock). Return to sauce pan and reduce to 1/4 cup stock. Add remaining 1/4 cup cream and reduce to about 1/3 cups. Reduce heat to low and ad salt and egg yolk; and cook until thick or about 3 minutes. Serve fillets w/ sauce.