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Ingredientes
- 4 Tbsp. Butter
- 1/4 c. Chopped onion
- 1 x Clove garlic, chopped
- 1 pch Of salt
- 1/4 lb Cooked salmon, minced
- 2 x Large eggs, beaten
- 6 x 2 ounce. filets of Flounder
- 1/2 x Lemon, juice of
- 2 c. Dry white wine or possibly wine Court bouillon
- 3 x Potatoes, cooked & mashed (optional)
- 1/2 c. Blanched minced spinach (optional)
- 1/4 c. Butter
- 1/4 c. Flour
- 2 tsp Paprika
- 1 c. Lowfat milk
- 2 tsp Fish base Salt & pepper to taste
- 1/4 c. Minced cooked shrimp
- 2 Tbsp. Lowfat sour cream
Direcciones
- Preheat oven to 450 F. Heat the butter in a small saute/fry pan. Add in onion, garlic & salt. Cook over low heat for 3 min. Remove from heat. Cold.
- Mix together salmon & Large eggs. Add in onion mix. Reserve. Flatten the Flounder on a dry cloth. Sprinkle the filets with lemon juice. Place some of the salmon mix on each filet & roll up. Place the rolled filets seam-side-down in a deep baking dish. Pour the wine or possibly court bouillon over & cover with foil.
- Bake in preheated oven for 20 min. Serve with Shrimp Sauce. Heat butter in a small saute/fry pan. Add in the flour & paprika & cook over low heat for 3 min. Add in the lowfat milk slowly, stirring constantly. Bring to a boil, reduce heat & add in fish base. Season to taste with salt & pepper. Add in shrimp & heat through. Remove from heat & stir in lowfat sour cream.
- THE QUORUM
- ERFORD HILL CHARDONNAY '79
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 6 servings | |
| Calories 437 | |
| Calories from Fat 193 | 44% |
| Total Fat 21.78g | 27% |
| Saturated Fat 11.77g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 261mg | 11% |
| Potassium 845mg | 24% |
| Total Carbs 23.84g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.05g | 3% |
| Protein 22.71g | 36% |
