French Stuffed Flounder Recipes

STUFFED FLOUNDER LA FOURCHE

Steps:

• In a heavy pan, sauté onions, celery and garlic in the butter over medium heat.
• When vegetables are soft, add shrimp, crab, egg and remaining ingredients except wine and paprika.
• Slice each flounder on the dark side down the middle.
• Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing.
• Season the stuffing to taste.
• Fill the pocket, leaving a mound on top.
• Place in a pan with 1 ½ cups of dry white wine.
• This will keep the flounder moist and keep it from sticking.
• NOTE: it helps to rub butter on the pan.
• Sprinkle paprika on the top and bake for 25 minutes in a 3750 F oven.

STUFFED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a large skillet over medium-high heat.
• Add the shrimp and garlic and cook, stirring frequently, for 5 minutes, or until the shrimp is opaque.
• Remove to a large bowl.
• Add the bread crumbs and cheese and stir to combine.
• Place the flounder on a work surface.
• Evenly divide the shrimp mixture among the fillets, spreading almost to the edge.
• Roll the fillets from a short end to enclose the filling.
• Secure with wooden picks.
• Place the rolls in a 13" x 9" baking dish.
• Pour the wine into the dish.
• Sprinkle with the parsley.
• Bake for 15 minutes, or until the fish flakes easily.

STUFFED FLOUNDER

Steps:

• Heat butter, add flour, and stir, but do not darken flour.
• Add cream slowly and bring to a boil.
• Combine with all other ingredients but flounder in a bowl and refrigerate until chilled.
• Cut flounder lengthwise into 1-inch wide strips.
• Fold flounder strips around a 2 oz nugget of the stuffing and stand them upright.
• Bake in a 350°F oven for 25 minutes.
• Top with Veloure Sauce (See steps below).
• Veloure Sauce: Add liquids, spices and stock to saucepan, boil and remove after 10 minutes.
• Make a light roux by heating 1 TBS butter in a pan, stirring in flour and heating until light brown.
• Add roux to mixture and whisk in remaining butter.

BAKED STUFFED FLOUNDER WITH CHEESE SAUCE

Steps:

• Pre-heat oven to 350 degrees.
• Filling:.
• In medium pan melt butter over low heat. Saute onion with salt to sweat onion, until translucent.
• Add garlic and cook for 1 minute.
• Add spinach and lemon zest and cook until heated through.
• Add parsley and stir through.
• Remove from heat and keep warm.
• Sauce:.
• Place cream and wine in saucepan over medium heat and bring to gentle simmer.
• Gradually add grated cheese and stir until melted. Remove from heat and keep warm.
• Spread cooked rice evenly in a 2 &1/2 qt casserole dish.
• Season fish fillets with additional salt and the pepper.
• Divide the spinach mixture evenly among the fillets.
• Roll up fillets and place seam side down on the cooked rice.
• Pour cheese sauce over all.
• Bake, uncovered for 25 minutes. Let rest for 5 minutes before serving.
• Note: Serving size is approximate. The original recipe said "serves 4-6".