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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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |