| 1 | Preheat oven to 400°F. |
| 2 | Rinse flounder, shrimp and scallops and set aside on a paper towel. |
| 3 | Melt butter in a skillet, stir in the flour and cook until tan. |
| 4 | Stirring constantly, gradually add the fish stock. |
| 5 | Bring to the boil, reduce to a simmer, and cook until reduced by half, stirring as needed. |
| 6 | Add the wine and season to taste with salt and pepper. |
| 7 | Add a little of the hot sauce to the egg yolks and then stir the yolks back into the sauce. |
| 8 | Stir for a moment over low heat without overcooking the yolks. |
| 9 | Strain if necessary. |
| 10 | You can make 4 individual pouches or one large one. |
| 11 | Cut 8 small or 2 large sheets of parchment paper or aluminum foil. |
| 12 | Brush half with the oil. |
| 13 | Place the fillets side by side in the middle of the large sheet, or one fillet on each small sheet. |
| 14 | Place ?of the shrimp, scallops, mushroom, green onion and parsley on top of each fillet. |
| 15 | Spoon the sauce liberally over the seafood and top with the reserved green onion. |
| 16 | Top with a similar sheet of parchment paper, securing tightly, so that no juice can escape. |
| 17 | May be made ahead to this point and refrigerated. |
| 18 | Place the pouches on an oiled baking sheet and bake until the paper browns, about 10 minutes. |
| 19 | Serve in the pouch slitting the pouch at the table, or open the pouch and turn onto a plate or the serving platter just before serving. |
| 20 | Serve this with boiled rice (see recipe). |
| 21 | Nathalie dupree prodigy guest chefs cookbook |
