Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Flounder fillets -- (about
1/4 " thick)
Other flat fish fillets --
Such as lemon sole
1/2 lb Shrimp -- shelled
Deveined
1/2 lb Sea scallops
2 tb Butter
4 tb Flour
2 c Fish stock -- OR clam juice
OR
1/4 c Dry white wine
Salt
Freshly ground pepper
2 Egg yolks -- lightly beaten
Parchment paper
Vegetable oil
1/4 lb Mushrooms -- rinsed and
Sliced
2 Green onions -- sliced on
Diagonal,
With green part saved
2 tb Parsley
Chicken broth

PREHEAT OVEN TO 400F. Rinse flounder, shrimp and scallops and set
aside on a paper towel. Melt butter in a skillet, stir in the flour
and cook until tan. Stirring constantly, gradually add the fish
stock. Bring to the boil, reduce to a simmer, and cook until reduced
by half, stirring as needed. Add the wine and season to taste with
salt and pepper. Add a little of the hot sauce to the egg yolks and
then stir the yolks back into the sauce. Stir for a moment You can
make 4 individual pouches or one large one. Cut 8 small or 2 large
sheets of parchment paper or aluminum foil. Brush half with the oil.
Place the fillets side by side in the middle of the large sheet, or
one fillet on each small sheet. Place 1/4 of the shrimp, scallops,
mushroom, green onion and pa

NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK

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