Ingredients:

8		Fillets of flounder or sole (2-1/2 lb.)
1		Egg white
¾	Cup	Heavy cream
½	Tsp	Salt
2	Tbl	Chopped parsley
3	Drops	Tabasco
1	Cup	Dry white wine
1		Small onion, thinly sliced
3		Slices lemon
1		Bay leaf
3		Whole peppercorns
1	Tsp	Salt
¼	Tsp	Dried tarragon leaves
Sauce:
3	Tbl	Butter
2	Tbl	Flour
¼	Tsp	Salt
1/8	Tsp	Paprika
¾	Cup	Light cream
2		Egg yolks
2	Tbl	Dry sherry

Directions:

Take 2 of the fillets and cut into 1” pieces, and place in a food processor or blender with egg white, heavy cream, ½ teaspoon salt, the chopped parsley, and Tabasco.

Blend at high speed, about 1 min until smooth and light green in color. Place the 6 remaining fillets, dark side up on cutting board. Dividing evenly, spoon blended fish mixture onto each fillet. Spread evenly, leaving about ½ edge around. Starting at narrow end, roll up fillets. Fasten with toothpicks. Lightly butter a medium deep skillet to keep fish upright, stand fillets up straight on their more even end. Add wine, ½ cup water, the onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, and the tarragon. Bring to a boil, cover, reduce heat to low, and simmer for 10 min, or until the centers when tested are just firm when tested with a fork. Do not overcook. Lift out with a slotted spoon. Drain well, and set on a serving plate. Reserving stock in pan.

Sauce: In a medium saucepan, melt butter. Remove from heat, stir in 2 tablespoons flour, salt and paprika until blended. Cook stirring, several minutes. Gradually stir in cream and ½ cup of the reserved stock. Cook over medium heat, stirring until mixture thickens. In a bowl, beat egg yolks, add 1/3 cup of the hot cream sauce, then stir back into saucepan. Add sherry. Stir over low heat until thick. Spoon sauce over fish.

 

 

Yields

6 servings