Click here to advertise on CatholicCulture.org

Catholic Recipe: Flounder with Shrimp Sauce

    INGREDIENTS

  • 1 pound frozen fillets of flounder
  • salt
  • 3 Tablespoons butter or margarine
  • 2 Tablespoons flour
  • juice of 1 lemon
  • 1 egg yolk, slightly beaten
  • 1/4 cup cream or milk
  • 1 can (5 ounces) small deveined shrimp
  • Details

  • Serves: 4
  • Prep Time: 45 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

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
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Renewal with God Behind Us: Man Determines All 5 hours ago
Introducing the Church Fathers 20 hours ago
Straws in the Wind July 25
Hans Urs von Balthasar on Renewal that Matters July 25
Wrongheaded diocesan legal defenses in abuse cases July 24

Top Catholic News

Most Important Stories of the Last 30 Days
New management, new changes coming for reformed Vatican bank CWN - July 8
Sweeping reforms to Vatican's media, financial operations CWN - July 9
‘Even Genghis Khan didn’t do this’: Mosul emptied of Christians CWN - July 21