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Flounder En Papillote

Yield 4 servings


  • 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

  1. Cut four 14- x 12-inch pieces of parchment paper; cut each into a large heart shape. Fold in half; set aside.

  2. Sauté mushrooms in 1 tablespoon butter in a small skillet until tender. Set aside.

  3. 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.

  4. Melt remaining butter; open paper heart out flat, and lightly brush surface with butter.

  5. 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.

Oxmoor House Homestyle Recipes