Flounder Fillets With Shrimp Stuffing

Slice 8 shrimp and set aside. Leave the remaining shrimp for garnish.Saute the onion, green pepper, and garlic in 1/4 cup butter in a medium skillet until the onion is tender. Add the chopped shrimp, breadcrumbs, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper to the vegetable mixture; mix well and remove from heat.Spread the shrimp mixture evenly over the fillets. Roll each fillet and place seam side down in a greased 10-inch x 6-inch x 2-inch roasting pan. Melt 1 tablespoon of butter and brush the fillet rolls. Bake at 350 ° C for 25 minutes or until the fish is easily delaminated by pricking with a fork.Melt the remaining 1/2 cup butter in a small saucepan over low heat. Add the beaten egg yolks, lemon juice, remaining salt and red pepper; continue cooking over low heat until thickened.Transfer the fillet rolls to a warm serving dish. Drizzle with egg sauce and garnish with the remaining whole shrimp.