Turban Of Flounder, Macadamia Recipe
This delicious Turban Of Flounder, Macadamia is from my grandma's cookbook. Serve this tasty Main Dish as often as you like! This is the best recipe of Fish I have ever made. In my estimation, if one is a chef, one needs to have a personal recipe of Turban Of Flounder, Macadamia, just like I do.
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.
