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FENNEL-POACHED FLOUNDER AND SHRIMP

1 medium head fennel (about
1/2 lb.)
6 large filets flounder or
sole
juice of 1 1/2 lemons
18 cooked shrimp, deveined and
shelled
1/2 bottle dry white wine,
approximately
1 small onion, stuck with 2
cloves
1 slice lemon
Bouquet Garni: 1 sprig
parsley, 1 bay leaf and a
pinch of dried thyme tied
in a cheesecloth bag
3 Tbsp. unsalted butter
1 c. heavy or whipping cream
1/8 tsp. fennel seed
salt and freshly ground black
pepper
2 egg yolks, lightly beaten

Trim stems from the fennel and peel bottom. Chop fennel
fronds and reserve. Cook bulb in boiling salted water until
tender, about 20 minutes. Drain and cool slightly; chop fine.
Cut flounder filets in half crosswise. Arrange them on a plate
and sprinkle them with juice of 1 lemon. Spread a small amount
of finely chopped fennel over each piece. Place a cooked
shrimp on each. Roll up filets and place them seam-side down
in a large heavy saucepan. Pour in wine to half the depth of
filets. Add onion, lemon slice and Bouquet Garni. Use 1 1/2
teaspoons butter to heavily butter a piece a wax paper. Cover
pan with it. Cook over low heat until fish flakes easily when
pierced with a fork, about 5 minutes. Remove filets with a
slotted spoon to an ovenproof serving dish and keep warm.
Preheat oven broiling unit. Heat cooking liquid in
saucepan to boiling; boil until reduced by half. Strain
cooking liquid into a medium saucepan and add juice of 1/2
lemon, cream, remaining butter and fennel seed. Heat to
boiling; remove from heat. Add salt and pepper to taste. Stir
1/4 cup of sauce into egg yolks; slowly beat this mixture back
into sauce. Return to low heat, stirring constantly until
thick. Do not allow to boil. Drain any liquid that has
accumulated around fish fillets. Pour sauce over filets.
Place them under preheated broiler until lightly browned, 1 to
2 minutes. Garnish with remaining shrimp and reserved fennel
fronds.

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