[edit] Ingredients
2 |
ounces Butter |
6 |
ounces Shelled prawns, chopped |
4 |
ounces Mushrooms, chopped |
1 |
ounce Dried breadcrumbs |
½ |
|
1 |
teaspoon Salt |
6 |
Flounder fillets, skinned |
8 |
ounces White wine |
4 |
ounces Watter |
1 |
tablespoon Corn flour |
4 |
ounces Cream |
1 |
[edit] Preparation
Step 1 |
1. Melt the butter and cook the prawns and mushrooms gently for about 5 min. Stir in the bread crumbs, dill and 1/2 teaspoon salt. |
Step 2 |
2. Spoon some prawn mixture onto each fillet and roll up. Secure with wooden cocktail sticks. |
Step 3 |
3. Put the in a pan with the wine, water and remaining salt. Bring to a boil and then reduce heat. |
Step 4 |
4. Cover the pan and simmer for 12-15 minutes or until cooked. Remove fillets to a warm plate and remove the cocktail sticks. Keep hot. |
Step 5 |
5. Blend the cornflour and cream and stir gradually into the poaching liquid. Cook, stirring, until the sauce boils and thickens. Remove the sauce from heat and cool slightly. |
Step 6 |
6. Beat the egg lightly and add a little hot sauce. Beat well, then pour into the bulk of the sauce, stirring all the time. |
Step 7 |
7. Cook stirring until thicken, but do not boil. Spoon some of the sauce over the fish and serve the rest separately. |
