4 large flounder fillets (about 1/3 pound each)
Salt and pepper to taste
2 tablespoons unsalted butter
2 tablespoons flour
2/3 cup (5 ounces) evaporated milk
1 cup (4 ounces) Wisconsin Fontina Cheese, shredded
2 tablespoons white wine
1 can (7 ounces) small shrimp, rinsed and drained
2 tablespoons fresh parsley, chopped
1 cup long grain rice, freshly-cooked
Sprinkle salt and pepper on each flounder fillet. Roll up and place seam-side down in a 9-inch round, microwave-safe dish. Cover with plastic wrap. Microwave on high for 4 to 5 minutes, or until fish flakes easily with a fork. Remove from microwave; let stand while preparing sauce.
In blender or food processor, combine butter, flour, milk and cheese. Process until smooth and pour mixture into 4-cup glass measure. Microwave on high for 3 to 4 minutes, stirring once. Remove from microwave. Stir in wine and shrimp into sauce.
Stir parsley into rice and place each flounder fillet on a bed of cooked rice.
Variation: Wisconsin Swiss cheese can be substituted for Wisconsin Fontina in the sauce.