Flounder Fillets in Shrimp Sauce for Two

This delicious dish is delicately flavored with wine and tarragon.

• Ready In: 50 mins
• Serves: 2

Ingredients

• 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

Directions

1. Place fillets in a shallow dish. Combine lemon juice and 1 Tablespoon wine; pour over fillets. Cover and chill at least 1 hour.
2. 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.
3. 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.
4. 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.
5. Southern Living.