Rolled Fillets of Flounder with Bechamel Sauce
- 2 flounders
- 2 tablespoons butter
- 1 tablespoon finely chopped parsley
- 1 tablespoon lemon juice
- salt, pepper and cayenne
- 1/2 cup cream
- 4 hard-cooked eggs
- 4 lemons
Make eight fillets from the flounder. Melt butter; add lemon juice and parsley. Dip fillets in this mixture; roll and skewer fillets; put in baking dish; delicately sprinkle with salt, pepper and cayenne. Cover with cream and cook in oven until tender. Arrange on platter, pour around the fillets Bechamel Sauce, and garnish with lemon basket in the center, filled with sauce, yolks of eggs pressed through ricer and whites cut in shapes of petals.
Submitted by Jul 14, 2009
15 min
30 min
45 min