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Rolled Flounder Fillets
3/4 cup butter (or less to taste)
1 garlic clove
3 small green onions (chopped)
12 cooked, peeled, deveined Shrimp (diced)
1/4 cup crumbled bread crumbs
1 Tbsp. parsley (chopped)
1 tsp. salt (or less to taste)
1/8 tsp. ground pepper
4 to 6 Flounder Fillets
Hollandaise Sauce (see below)
Melt 2 tablespoons butter in skillet and saute garlic and green onions. Add Shrimp, bread crumbs, parsley, salt and pepper and stir to mix. Spread 2 tablespoons mixture on each Flounder fillet, roll up and secure with a toothpick. Bake in 10x6x2 inch baking dish 25 to 30 minutes at 350 degrees F . Brush with remaining butter. Pour Hollandaise over fish when cooked. Garnish with boiled Shrimp; reserve some of the sauce to serve separately at the table.
Serves 4 to 6
Heat 1/4 cup margarine until bubbly, but not browned. Put 3 egg yolks, 2 tablespoons lemon juice and a dash of cayenne in blender container, cover and blend at low speed. Remove cover and slowly drizzle in margarine in a slow, steady stream. Turn blender off as soon as butter has been added. Pour sauce over fish.