Flounder With Shrimp Sauce

Name: Flounder With Shrimp Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 teaspoons butter; 4 teaspoons Dijon mustard; 680 grams flounder fillets each); 4 teaspoons all-purpose flour; 2 teaspoons lemon juice; 237 milliliters 2% milk; 0 teaspoons pepper; 1 teaspoons salt, divided; 113 grams uncooked medium shrimp, peeled and deveined; 0 teaspoons white pepper

Flounder With Shrimp Sauce is a pescatarian recipe with 4 servings. One serving contains 220 calories, 29g of protein, and 9g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up shrimp, pepper, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Sprinkle each flounder fillet with lemon juice, 1/4 teaspoon salt and pepper.

Ingredients you will need

Flounder Fillets

Salt And Pepper

Lemon Juice

Roll each fillet around a shrimp and secure with a toothpick. Chop remaining shrimp; set aside. Arrange rolled fillets seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 425° for 20-25 minutes or until fish flakes easily with a fork and shrimp turn pink.

Ingredients you will need

Cooking Spray

Shrimp

Fish

Roll

Equipment you will use

Baking Pan

Toothpicks

Oven

Meanwhile, in a saucepan, melt butter over medium heat. Stir in flour; gradually add the milk, mustard, white pepper and remaining salt until blended.

Ingredients you will need

White Pepper

Mustard

Butter

All Purpose Flour

Milk

Salt

Equipment you will use

Sauce Pan

Add remaining shrimp. Bring to a boil; cook and stir for 1-2 minutes or until thickened and shrimp turn pink.

Ingredients you will need

Shrimp

Serve sauce over fish.

Ingredients you will need

Sauce

Fish

Equipment

Ingredients

Servings:

4teaspoons

butter 4teaspoons

Dijon mustard 680grams

flounder fillets each)4teaspoons

all-purpose flour 2teaspoons

lemon juice 237milliliters

2% milk 0teaspoons

pepper 1teaspoons

salt, divided 113grams

uncooked medium shrimp, peeled and deveined 0teaspoons

white pepper

Recommended wine: Pinot Noir, Sparkling Wine, Pinot Grigio, Gruener Veltliner

Flounder works really well with Pinot Noir, Sparkling Wine, and Pinot Grigio. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Hartford Court Russian River Pinot Noir ( half-bottle). Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 22 dollars per bottle.

Hartford Court Russian River Pinot Noir ( half-bottle)

Aromas of black cherry, allspice, black currant and loam are followed by flavors of wild raspberries, dark berries and a crushed rock minerality. The dense entry is followed by a sweet and juicy mouth feel, supported by acidity, silky tannins and a subtle earthy finish.