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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
3/4 c. butter (or less to taste)
1 garlic clove
3 sm. green onions (chopped)
12 cooked, peeled, deveined shrimp (diced)
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 cup shredded Monterey Jack cheese
1/4 c. 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 spinach, cheese, shrimp, bread crumbs, parsley, salt and pepper and stir to mix. Spread 2-3 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.
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.
HOLLANDAISE SAUCE: Heat 1/4 cup butter 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 butter in a slow, steady stream. Turn blender off as soon as butter has been added. Pour sauce over fish.
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ROLLED FLOUNDER FILLETS
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
3/4 c. butter (or less to taste)
1 garlic clove
3 sm. green onions (chopped)
12 cooked, peeled, deveined shrimp (diced)
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 cup shredded Monterey Jack cheese
1/4 c. 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 spinach, cheese, shrimp, bread crumbs, parsley, salt and pepper and stir to mix. Spread 2-3 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.
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.
HOLLANDAISE SAUCE: Heat 1/4 cup butter 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 butter in a slow, steady stream. Turn blender off as soon as butter has been added. Pour sauce over fish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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