1
Preheat oven to 400 F
2
Peel, de-vein, and cut shrimp into thirds
3
Heat oil in a large, nonstick skillet
4
Add 2 cloves of garlic, fennel seed, 2 shallots, and parsley, all chopped.
5
Cook for 5 minutes on medium-low, or until shallots are tender.
6
Add shrimp and scallops, and cook until opaque and cooked through.
7
Remove mixture to a large bowl and add beaten egg, lemon juice, and bread crumbs. Season with black pepper.
8
Place flounder, skin side up, on working surface. Add 1/4 of the filling to each fillet, and roll up. Repeat for all four, and place in baking dish.
9
Add remaining shallots and wine around the rolled fillets.
10
Cover baking dish with wax paper and bake for 15 minutes, or until flounder is cooked and flaky.
11
Heat 1 tbsp oil and garlic for 1 minute.
12
Add crumbled saffron to 2 tbsp hot water, then add mixture to garlic and oil.
13
Add Dijon mustard and the remaining liquid from the fish baking dish.
14
Cook until reduced. Stir in sour cream.
15
Serve with mashed cauliflower.
