Turban Of Flounder, Macadamia
|Sliced celery||1 Cup (16 tbs)|
|Condensed chicken broth||21 Ounce (Two 10 1/2 Ounce Cans)|
|Raw rice||1⁄3 Cup (5.33 tbs)|
|Diced cooked shrimp||2 Cup (32 tbs)|
|Drained pineapple tidbits||1⁄2 Cup (8 tbs)|
|Flounder fillets||2 Pound (Thin Fillets)|
|Sliced green onion||1 1⁄4 Cup (20 tbs)|
|Chopped macadamia nuts||1 1⁄4 Cup (20 tbs)|
|Chopped pimiento||1 Tablespoon|
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.