Ingredients: |
Ingredients: Stuffed Flounder:
4 Flounder Filets (10 oz.)
1/2 lb. Fresh Lump Crabmeat
1/4 c. Celery, minced
1/4 c. Onion, minced
2 tbsp. Parsley, minced
2 tbsp. Shallots, minced
1 clove Garlic, minced
1/2 c. Butter, melted
1 tbsp. Flour
1/4 c. Milk
1/4 c. White Wine
1 c. Dry Breadcrumbs
1/4 tsp. Salt
1/4 tsp. Pepper
Paprika for garnish
Parsley sprigs for garnish
Mornay Sauce:
1/4 c. Butter
1/4 c. Flour
2 c. Milk
1/2 tsp. Salt
1/4 tsp. White Pepper
2 Egg Yolks
1 tbsp. Whipping Cream
1/2 c. Swiss Cheese, shredded
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Directions: |
Directions:Crab Stuffed Flounder: Saute celery, onion, parsley, shallots, and garlic in butter in a large skillet or sauté pan over medium heat. Cook until celery and onion are tender. Add flour and cook 1 minute, stirring constantly. Gradually add milk and wine. Cook over medium heat until sauce begins to thicken. Remove from heat and stir in crabmeat, breadcrumbs, salt, and pepper. Place 2 fillets in a greased 15" X 10" X 1" baking pan. Top each filet with 1/2 of the crab mixture. Slice the other 2 filets in half lengthwise. Place a filet half on either side of the stuffed filets, pressing gently into the stuffing mixture at the side so they adhere. Top each portion with Mornay sauce and sprinkle with paprika. Bake at 425 degrees for 15 to 20 minutes, or until fish flakes easily when tested with a fork. Cut each portion in half to serve. Garnish with additional paprika and parsley sprigs, if desired. Serves 4.
Mornay Sauce: Melt butter in a medium saucepan. Add flour and cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until bubbly. Stir in salt and white pepper. Beat egg yolks until thick. Stir cream into eggs. Add eggs & cream to the mixture in the saucepan stirring constantly. Cook over medium heat until thickened (2 to 3 minutes). Add cheese. Stir until cheese is melted and remove from heat. |
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