Turban Of Flounder, Macadamia Recipe
Ingredients
| Celery | 1 Cup (16 tbs), sliced | |
| Butter/Margarine | 3 Tablespoon | |
| Chicken broth | 2 Can (10oz), condensed | |
| 1/3 cup raw regular rice | ||
| 2 cups diced cooked shrimp | ||
| Pineapple tidbits | 1/2 Cup (16 tbs), drained | |
| 8 thin flounder fillets (about 2 pounds) | ||
| 1/4 cup sliced green onion | ||
| Sherry | 2 Tablespoon | |
| Macadamia nuts | 1/4 Cup (16 tbs), chopped | |
| Pimiento | 1 Tablespoon, chopped | |
| Cornstarch | 2 Tablespoon | |
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.
Chef
