Flounder or sole with shrimps (Tongfilet met garnalen)

Traditional recipe from The Netherlands

• 500g of fillets of flounder or sole
• salt
• 3 tbsp butter or margarine
• 2 tbsp of flour
• 1 1/2 cup of fish-stock
• juice of 1 lemon or the equal quantity of white wine
• 1 egg yolk
• 1/4 cup of cream or milk
• 1/4 cup of shrimps
• parsley
• lemon wedges

Tie each fillet in a knot. Boil the fish in about 2 cups of water or 'court bouillon', until just done but still whole.

Make a thick sauce of butter, flour and stock. Add lemon juice or wine and then carefully the egg yolk and the cream or milk.

Heat the fish and the shrimps in this sauce and sprinkle with parsley.

Decorate with parsley sprigs and lemon wedges.