The Best of Polish Cooking/Karen West 1983

Coddled Fish Fillets in Shrimp Sauce (Ryba Duszona w Sosie Rakowym)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1/2 cup butter 7 cups light cream (or half-and-half) salt and pepper to taste
1/2 pound fresh mushrooms, chopped parsley (optional) 1/2 cup sifted flour
1 teaspoon paprika 2 pounds fish fillets 1 pound med. shrimp, parboiled or 1 pound crayfish, parboiled



1 Make a roux of the melted butter and flour in the top of a double boiler. Add cream slowly, stirring continuously. Mix in the spices, and simmer for 5 minutes. Do not boil.
2 Slice fish fillets down center. Begin at the sidest end of the fillet and roll up. Secure each fillet with a toothpick. Place rolled-up fillets in sauce and simmer for about 10 minutes, covered. Shell and devein the shrimp (or crayfish). Add the mushrooms and shrimp to the sauce and heat through. Remove toothpicks, arrange fish and sauce on a warmed platter, and garnish with parsley and serve immediately.

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