2 T. unsalted butter 2 T. dry white wine
1 med. bay leaf 1 c. sliced fresh mushrooms
1/4 c. chopped green onions 4 tsp. chopped fresh parsley
2 T. flour 1/4 tsp. salt
1/8 tsp. white pepper 1/3 c. milk
4 fillets sole, flounder, red snapper or seabass
8 oz. peeled, cooked medium shrimp
Preheat oven to 425F. Melt butter in a medium saucepan. Add wine,
bay leaf, mushrooms, green onions and parsley. Saute 1 minute. Stir in
flour, salt and white pepper. Add milk, stirring constantly, until
mixture comes to a boil and thickens. Remove and discard bay leaf.
Cut 4 hearts (15" X 11") from parchment paper. Place a fillet on
one side of each heart. Spoon sauce evenly over fillets, and top with
4 to 5 shrimp each. Fold paper over so edges meet. Starting at top end,
fold edges over twice to crimp. Place on baking sheet. Bake 10 - 12
minutes or until paper begins to turn golden. To serve, make an 'X'
shaped cut in top of each packet, pull parchment back to expose fish,
garnish with fresh herb sprig.
