Flounder with shrimp sauce

1 servings

Ingredients

Quantity Ingredient
1½ pounds Flounder fillets
½ cup Thinly sliced celery
2 tablespoons Sliced green onions
⅓ cup Butter or margarine
2 cups Soft bread crumbs
¼ teaspoon Tarragon leaves
1¼ teaspoon Salt
⅛ teaspoon White pepper
½ cup Dry white wine
2 tablespoons Flour
1 cup Half and half
1 Egg yoke, beaten
1 cup Cooked shrimp
2 teaspoons Lemon juice

Directions

Saute celery and onions in 2 tbs butter until tender. Stir in bread crumbs, tarragon, salt and pepper. Divide fillets into 6 serving portions. sprinkle fish with salt. Cover each fillet with equal amount of bread mixture. Roll and secure with tooth picks. Place roll in baking dish. Drizzle with wine and 2 tbs of melted butter. Bake at 350 degrees for 20-25 minutes or until fish flakes easily. Baste with pan juices during cooking. To make sauce: Melt remaining butter in sauce pan; blend in flour and ¼ tsp salt. Stir in half and half and cook while stirring until sauce thickens. Fold a small amount of hot mixture into egg yoke; stir egg yoke into sauce. Add shrimp, lemon juice and pan juices to sauce. Blend carefully and serve over roll ups.

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