Flounder With Shrimp Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Flounder With Shrimp Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Flounder With Shrimp Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 (6 ounce) fillets flounder
• 2 teaspoons lemon juice
• 1/2 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1/4 pound medium shrimp, peeled
• and deveined
• 4 teaspoons butter
• 4 teaspoons all-purpose flour
• 1 cup 2% milk
• 4 teaspoons Dijon mustard
• 1/8 teaspoon white pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Sprinkle each flounder fillet with lemon juice, 1/4 teaspoon salt and pepper

Step 2: Technique & Execution

Roll each fillet around a shrimp and secure with a toothpick

Step 3: Technique & Execution

Chop remaining shrimp; set aside

Step 4: Technique & Execution

Arrange rolled fillets seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray

Step 5: Technique & Execution

Cover and bake at 425 degrees F for 20-25 minutes or until fish flakes easily with a fork and shrimp turn pink

Step 6: Technique & Execution

Meanwhile, in a saucepan, melt butter over medium heat