Catholic Recipe: Flounder with Shrimp Sauce
The flounder is boiled and a shrimp sauce is made in the remaining fish stock.
DIRECTIONS
Defrost fillets. Tie each one in a knot. (If the fillets are the right shape, this is not difficult; of course, it is not absolutely necessary to do this.) Simmer in about 2 cups salted water or court bouillon (fish stock to which some white wine has been added) until just done but still whole; drain, saving stock. Melt butter or margarine; blend in flour and 1-1/2 cups of the fish stock. Cook and stir over low heat until thickened. Stir in lemon juice. Pour a little hot sauce on egg yolk; return to remaining sauce; blend well. Stir in cream or milk. Add shrimp. Pour over fish. Makes 4 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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