Flounder En Papillote
- Parchment paper
- 1/4 pound fresh mushrooms, sliced
- 1/4 cup plus 2 tablespoons butter or margarine, divided
- 3 tablespoons all-purpose flour
- 1 cup milk
- 2 tablespoons sherry
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 4 flounder fillets (about 2 pounds)
- 1/2 pound medium shrimp, peeled and deveined
- Cut four 14- x 12-inch pieces of parchment paper; cut each into a large heart shape. Fold in half; set aside.
- Saute mushrooms in 1 tablespoon butter in a small skillet until tender. Set aside.
- Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, sherry, and seasonings; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in sauteed mushrooms.
- Melt remaining butter; open paper heart out flat, and lightly brush surface with butter.
- Place 1 flounder fillet on half of each paper heart; top each with one-fourth of shrimp, and pour mushroom sauce evenly over shrimp. Fold paper edges over to seal securely. Carefully place parchment bags on a baking sheet. Bake at 425u0b0 for 15 minutes or until bags are puffed and lightly browned. Place on individual serving plates before cutting an opening in bags.
paper, mushrooms, butter, allpurpose, milk, sherry, salt, paprika, flounder, shrimp
Taken from www.myrecipes.com/recipe/flounder-en-papillote (may not work)