Recipe#6316

Title: STEGT RODSPAETTE (SAUT‚ED FLOUNDER W/SHRIMP)

SOAR

   4                    Flounder fillets, 1/2 lb ea.
                        Salt
                        Flour
     1/2   c            Bread crumbs -- dried
   2       md           Eggs
   2       tb           Water
   8       tb           Butter (1 stick)
   2       tb           Vegetable oil
     1/2   lb           Shrimp -- cooked, small,
                        -peeled and deveined
                        Lemon wedges
  "Plaice is the fish the Danes usually prepare in this
  manner, but flounder is an excellent American
  substitute. Danish shrimp are the 1" variety similar
  to U.S. West Coast shrimp. Choose the smallest fresh
  shrimp available." Rince the fish in cold water and
  pat dry with paper towels. Salt lightly, dip in flour
  and shake off excess. Spread the bread crumbs on wax
  paper. In a mixing bowl beat the eggs together with 2
  tablespoons of water, then dip each fillet into the
  egg mixture and coat each side thoroughly with the
  bread crumbs. Let them rest for at least 10 minutes
  before cooking. Heat 2 tablespoons of butter and 2
  tablespoons of oil in a heavy 10-12" skillet over
  moderate heat. Add the shrimp and toss them in the
  butter for 2 to 3 minutes until well coated. Place a
  line of the shrimp down the center of each fillet.
  Melt the remaining butter over low heat until it turns
  a rich, nutty brown, pour over the fish fillets and
  garnish with lemon wedges. If you prefer, serve with a
  parsley sauce (see recipe) in place of the shrimp and
  brown butter.