Turban Of Flounder, Macadamia Recipe
Ingredients
1 cup sliced celery
3 tablespoons butter or margarine
2 cans (10 1/2 ounces each) condensed chicken broth
1/3 cup raw regular rice
2 cups diced cooked shrimp
1/2 cup drained pineapple tidbits
8 thin flounder fillets (about 2 pounds)
1/4 cup sliced green onion
2 tablespoons Sherry
1/4 cup chopped Macadamia nuts
1 tablespoon chopped pimiento
2 tablespoons cornstarch
Directions
In saucepan, cook celery in 2 tablespoons butter until tender.
Add 3/4 cup broth and the rice.
Bring to a boil.
Cover; cook over low heat 20 minutes or until all liquid is absorbed.
Add shrimp and pineapple.
Line a 5-cup well-buttered ring mold with fish as follows: alternating wide and narrow ends, overlap fillets, and let ends hang over outside of mold; fill with shrimp mixture; fold fillet ends over top; place mold on baking sheet.
Bake at 350° F. for 40 minutes.
To pour off excess liquid, place cake rack over mold; invert but do not unmold.
Unmold on serving platter.
Meanwhile, in saucepan, cook onion in 1 tablespoon butter.
Add 1 can broth, Sherry, nuts, and pimiento.
Combine cornstarch with remaining broth (1/2 cup); stir into sauce.
Cook, stirring until thickened.
Add 3/4 cup broth and the rice.
Bring to a boil.
Cover; cook over low heat 20 minutes or until all liquid is absorbed.
Add shrimp and pineapple.
Line a 5-cup well-buttered ring mold with fish as follows: alternating wide and narrow ends, overlap fillets, and let ends hang over outside of mold; fill with shrimp mixture; fold fillet ends over top; place mold on baking sheet.
Bake at 350° F. for 40 minutes.
To pour off excess liquid, place cake rack over mold; invert but do not unmold.
Unmold on serving platter.
Meanwhile, in saucepan, cook onion in 1 tablespoon butter.
Add 1 can broth, Sherry, nuts, and pimiento.
Combine cornstarch with remaining broth (1/2 cup); stir into sauce.
Cook, stirring until thickened.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
