- 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
How to Make It
Cut four 14- x 12-inch pieces of parchment paper; cut each into a large heart shape. Fold in half; set aside.
Sauté 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 sautéed 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 425° for 15 minutes or until bags are puffed and lightly browned. Place on individual serving plates before cutting an opening in bags.