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1
PREHEAT OVEN TO 400F (200C).
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2
Rinse flounder, shrimp and scallops and set aside on a paper towel.
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3
Melt butter in a skillet, stir in the flour and cook until tan.
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4
Stirring constantly, gradually add the fish stock.
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5
Bring to the boil, reduce to a simmer, and cook until reduced by half, stirring as needed.
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6
Add the wine and season to taste with salt and pepper.
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7
Add a little of the hot sauce to the egg yolks and then stir the yolks back into the sauce.
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8
Stir for a moment over low heat without overcooking the yolks.
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9
Strain if necessary.
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10
You can make 4 individual pouches or one large one.
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11
Cut 8 small or 2 large sheets of parchment paper or aluminum foil.
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12
Brush half with the oil.
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13
Place the fillets side by side in the middle of the large sheet, or one fillet on each small sheet.
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14
Place 1/4 of the shrimp, scallops, mushroom, green onion and parsley on top of each fillet.
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15
Spoon the sauce liberally over the seafood and top with the reserved green onion.
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16
Top with a similar sheet of parchment paper, securing tightly, so that no juice can escape.
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17
May be made ahead to this point and refrigerated.
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18
Place the pouches on an oiled baking sheet and bake until the paper browns, about 10 minutes.
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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.
