|
8
fluke fillets
1/2 cup butter
2 tablespoons flour
2 cans chicken broth
3/4 cup sliced mushrooms
4 tablespoons heavy cream
2 tablespoons brandy
1/2 cup fresh shrimp, peeled & cooked
1/2 cup fresh blue crab meat
2 tablespoons bread crumbs
Salt & pepper to taste
Melt half the butter in a saucepan. Stir in the
flour, and cook about 2 minutes over gentle. Stir in
broth and bring to the boil. Add the mushrooms, and
allow cooking until the sauce thickens. Add the
cream and re-boil the sauce.
Remove the sauce from the heat, and stir in the
brandy, shrimp, crab, bread crumbs, and salt and
pepper. Cut the fish fillets in half lengthwise and
spread the filling on the side of the fish that was
skinned.
Roll
the fish up and secure with cocktail sticks. Arrange
in a buttered baking dish, and dot the remaining
butter over the top.
Cook
in an oven preheated to 350 degrees Fahrenheit,
20-30 minutes until the fish is just firm.
Return to Main Menu |
