2 (6 Oz.) Flounder fillets
1 Teaspoon lemon juice
1 Tablespoon dry white wine
1 1/2 cups water
1/2 Lb. un-peeled small to medium shrimp
2 Tablespoon butter
2 Tablespoon flour
3/4 Cups milk
2 Tablespoon dry white wine
1 1/2 Teaspoon chopped fresh parsley
1/2 Teaspoon salt
1/4 Teaspoon dried whole tarragon
3/4 Teaspoon Worcestershire sauce
1 (3 oz.) Can sliced mushrooms drained
Place fillets in shallow dish. Combine lemon juice and 1 tablespoon wine. Pour over fillets. Cover and chill for at least 1 hour. Bring water to a boil: add shrimp and return to boil. Reduce and simmer, uncovered 3 to 5 minutes or until shrimp are pink. Drain well and rinse in cold water. Peel and de-vein shrimp set aside. Melt butter in heavy saucepan over low heat, add flour stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk, cook over medium heat stirring constantly until thickened and bubbly. Stir in next 6 ingredients and the shrimp. Drain fillet: roll up. Place seam side down in 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.
Tip: We lightly salt and pepper fillets before rolling
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