Liturgical Year : Recipes : Flounder with Shrimp Sauce

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:

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Food Categories (2)

Feasts (0)

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.