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This recipe for STUFFED FLOUNDER NOUVELLE ORLEANS, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 14, 2009


1 cup butter
3/4 cup white onion, chopped
3/4 cup green onion, chopped
1/2 cup celery, chopped
2 tablespoons garlic, finely chopped
1/2 cup parsley, chopped
3/4 cup mushrooms, chopped
1 quart light fish stock or oyster water
1 cup chopped shrimp
3/4 cup dry white wine
1 teaspoon thyme
2 cups flour
1/2 teaspoon salt
3/4 teaspoon pepper
2 tablespoons Worcestershire
8 small whole flounder, split and cleaned
melted butter for brushing
salt and pepper for sprinkling

To prepare the stuffing, melt the butter in a large skillet or saute pan and saute the vegetables until soft but not browned. Add the liquid, shrimp, wine and thyme. Mix thoroughly. Stir in the flour gradually, mixing constantly. Add the salt and pepper, and Worcestershire. Cook until fairly thick, about I0 to 12 minutes, then remove the pan from the heat and allow to set a bit.

Turn on the broiler to preheat while you stuff the fish.
To stuff, open the cavity of each fish and fill with the - stuffing, then pack the stuffing in tightly with your fingers. Brown the bottom side of the stuffed fish briefly on a hot, lightly greased griddle or skillet. Then brush the broiling rack with melted butter and brush the top side of the fish with melted butter. Sprinkle lightly with salt and pepper. Set the fish carefully on the rack and broil about 4 inches from the heat for about 8 minutes. The fish is done when the top side is brown and crisp and the flesh flakes easily when pricked with a fork. To serve, remove each fish carefully to a heated plate.

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Number Of Servings:




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