Prep 10 mins
Cook 40 mins
This delicious dish is delicately flavored with wine and tarragon.
- 2 (6 ounce) flounder fillets
- 1 teaspoon lemon juice
- 1 tablespoon dry white wine
- 1 1⁄2 cups water
- 1⁄2 lb unpeeled small shrimp
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 3⁄4 cup milk
- 2 tablespoons dry white wine
- 1 1⁄2 teaspoons chopped fresh parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon whole dried tarragon
- 1⁄4 teaspoon Worcestershire sauce
- 1 (3 ounce) can sliced mushrooms, drained
- Place fillets in a shallow dish. Combine lemon juice and 1 Tablespoon wine; pour over fillets. Cover and chill at least 1 hour.
- Bring water to a boil; add shrimp, and return to a boil. Reduce heat and simmer, uncovered, 3 to 5 minutes or until shrimp are pink. Drain well and rinse with cold water. Peel and devein shrimp; set aside.
- Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in next 6 ingredients and the shrimp.
- Drain fillets; roll up. Place seam side down in a lightly greased baking dish; pour sauce over top. Bake, uncovered, at 375°F for 25 minutes or until fish flakes easily, basting occasionally with sauce. Yield: 2 servings.
- Southern Living.
Very nice dish. I wasn't able to find the flounder, so used cod. Next time I will add just a bit more tarragon. :)