Rolled Fillets of Flounder with Bechamel Sauce
Ingredients
- 2 flounders
- salt, pepper and cayenne
- 2 tablespoons butter
- 1/2 cup cream
- 1 tablespoon finely chopped parsley
- 4 hard-cooked eggs
- 1 tablespoon lemon juice
- 4 lemons
Instructions
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; 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 shape of petals.