Flounder Filets Stuffed With Spinach Mousse

Directions

1. Season 12 half-filets with lemon, salt and pepper. Set aside in the refrigerator. In a food processor process the rest of the fish 30 seconds.
2. Add in the spinach, salt, pepper and nutmeg, and process another 30 seconds.
3. Pour the egg white through the feeding tube, still processing, and process 10 seconds. Refrigerate2 hrs.
4. Stir 2 Tbsp of the cream into the chilled spinach mousse. Put 1 Tbsp of the mousse into each filet of fish, place 1 shrimp on top and roll it up. Place rolls standing in a buttered baking dish, pour wine, cover with foil, and bake in a pre-heated 350 degrees oven for 25 min.
5. Meanwhile prepare the sauce. Cook the shallots and mushrooms in the butter till all liquid has evaporated. Season with salt and pepper. Stir in the flour and cook for 1 minute. Pour in the fish stock stirring till thick.
6. Stir egg yolks into cream and add in to sauce, stirring. Bring to a boil and pour around fish. Serve with mashed potatos.