Stuffed Flounder
"From the Court of Two Sisters in New Orleans."
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 12 ounces flounder fillets
- 1⁄2 lb lump crabmeat
- 1⁄2 lb small shrimp, cooked and diced
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon flour
- 1 cup cream
- 1⁄4 cup breadcrumbs
- 1⁄4 cup green onion, diced
- 1 dash white pepper
- 1 dash cayenne pepper
-
Veloute Sauce
- 2 tablespoons fish stock or 2 tablespoons shrimp stock
- 1⁄4 cup dry white wine
- 1⁄4 cup water
- 1⁄2 bay leaf
- 1 teaspoon garlic, minced
- 1⁄4 cup heavy cream
- 3 tablespoons butter
- 1 tablespoon flour
directions
- 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.
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Reviews
-
this was an easy recipe to make and really really good, we loved it. Very tasty -
Oh this was divine! Loved it all, might even use the stuffing as a dish on its own. The sauce was a perfect topping, I simply added a squeeze of lemon as its what I love with my seafood. -
This was fantastic! My husband beat me home from work and found this recipe. After we read all the great reviews, we knew we had to try it. Boy, am I glad we did! It was quick, easy, and used everything that already have on hand. A great, easy weeknight meal. I served with rice made with broccoli & cheddar cheese. This will definitely be made over and over again. -
All that I can say is WOW! Such a simple recipe and so delicious. I do have lots of stuffing left, but I can find use for that. The sauce is really good, delicious, in fact. Definetly will make this again. Also uses things I always have on hand - except the shrimp, I don't eat shrimp so I used more crab. From: Joyous -
We all loved this fish dish! What a great combination of different flavors all mixed into one entree! This is company worthy and I will be making it next time I have some company coming. I can't wait for the compliments to start flying my way! The sauce was awesome!
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Tweaks
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I can not believe I forgot to review this recipe. I made it several months ago and WOW! Soooo delicious! The veloute sauce just outstanding...as was the whole dish!! I made it exactly as written. I did have quite a lot of the stuffing left over which I froze to use as a quickie mushroom stuffing. About a month ago, my husband took our neighbor fishing and brough home more flounder. He said his wife didn't like flounder and asked if we had a good recipe. HAH!!! I printed yours out for them and they had us over for dinner. These two have eaten in the best restaurants on the east coast and they were amazed at how good this was. I would encourage anyone reading this to try it. It might look like a big seafood investment, but I think you could you could probably break off a couple of those frozen crab legs in your freezer and grab a handful of frozen shrimp and make due. You could even substitute any mild white fish for the flounder. And Knorr even makes a seafood bouillon cube for the 2 tbsp. fish stock! What are you waiting for?? YUM!!!
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
