Stuffed Fish Fillets
- 1 large onion, finely chopped
- 5 1/2 Tbsp. butter
- 2 Tbsp. flour
- 1 c. clam broth
- salt and pepper to taste
- 4 small fish fillets of flounder
- 2 Tbsp. chopped fresh parsley
- 1/2 lb. cooked shrimp
- 4 Tbsp. white wine
- cooked spinach (unchopped)
- Preheat oven to 350u0b0.
- Saute onion in 3 tablespoons butter until tender; remove from pan.
- Melt 2 tablespoons butter in pan. Add flour; blend well.
- Slowly add broth; stir until smooth and thick.
- Add onion; season and remove from heat.
- Combine 3 tablespoons of sauce with shrimp and 3 tablespoons with parsley, reserving some shrimp and parsley for garnish.
- Spread 2 fillets with shrimp sauce and 2 with parsley sauce.
- Roll up fillets; place in buttered custard cups.
- Add 1 tablespoon wine to each cup.
- Bake for 20 minutes.
- Place fillets on warm spinach.
- Top with remaining sauces and garnish.
onion, butter, flour, clam broth, salt, flounder, parsley, shrimp, white wine
Taken from www.cookbooks.com/Recipe-Details.aspx?id=686810 (may not work)