Home

Flounder Stuffed with Shrimps and Scallops

ingredients

serves 4
8 medium scallops
1/2 stick (2 oz) 50 g butter
2/3 cup (150 ml) 1/4 pt dry white wine
4 medium flounder
2/3 cup (150 ml) 1/4 pt Bechamel Sauce
4 oz (100 g) 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 spoon, 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 tablespoons 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 (180c, 350f, gas 4) 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.

What did you think?

18 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved