Post by fishinggoddess on Jul 9, 2006 11:54:08 GMT -5
Flounder Stuffed with Shrimps and Scallops
Recipe ingredients
8 medium scallops
1/2 stick butter
2/3 cup dry white wine
4 medium flounder
2/3 cup Bechamel Sauce
4 oz peeled cooked prawns
salt and freshly ground black pepper
squeeze of lemon juice
chervil or parsley sprigs to garnish
method
1. Open the scallops, clean and prepare. Slice the white flesh and saute gently, with the corals, in the butter for 2 minutes, then add the wine and continue to cook for a further 3 or 4 minutes.
2. Remove the scallops with a slotted sthingy, separate the corals and reserve with the white flesh, and keep warm on a heated plate.
3. Bone the flounder for stuffing or ask your fishmonger to do this.
4. Into the warmed Bechamel Sauce, stir in 3 to 4 tablesthingys of stock from the scallops, and mix in the prawns and white flesh of the scallops.
5. Season with salt and pepper to taste. Stuff this mixture into the cavities of the flounder, arrange on a lightly buttered baking dish and squeeze a little lemon juice all over and dot with butter.
6. Bake in a moderate oven 350 degrees for about 20 minutes, until tender.
7. When the fish is cooked, serve on four warmed plates and garnish with the scallop corals, and sprigs of chervil or parsley.
serving amount
serves 4
Recipe ingredients
8 medium scallops
1/2 stick butter
2/3 cup dry white wine
4 medium flounder
2/3 cup Bechamel Sauce
4 oz peeled cooked prawns
salt and freshly ground black pepper
squeeze of lemon juice
chervil or parsley sprigs to garnish
method
1. Open the scallops, clean and prepare. Slice the white flesh and saute gently, with the corals, in the butter for 2 minutes, then add the wine and continue to cook for a further 3 or 4 minutes.
2. Remove the scallops with a slotted sthingy, separate the corals and reserve with the white flesh, and keep warm on a heated plate.
3. Bone the flounder for stuffing or ask your fishmonger to do this.
4. Into the warmed Bechamel Sauce, stir in 3 to 4 tablesthingys of stock from the scallops, and mix in the prawns and white flesh of the scallops.
5. Season with salt and pepper to taste. Stuff this mixture into the cavities of the flounder, arrange on a lightly buttered baking dish and squeeze a little lemon juice all over and dot with butter.
6. Bake in a moderate oven 350 degrees for about 20 minutes, until tender.
7. When the fish is cooked, serve on four warmed plates and garnish with the scallop corals, and sprigs of chervil or parsley.
serving amount
serves 4