Baked Stuffed Flounder
Print This Recipe
Mark Twain once said that part of the secret of success in life lies in eating whatever you like and then letting the food fight it out inside. Here's a dish that proves him right! I like to serve this when real fish lovers come to dinner because it's splendid in appearance, as well as good brain food.
INGREDIENTS
8 flounder fillets, about 2 pounds
1/4 cup plus 3 tablespoons butter
2 tablespoons finely chopped celery
1/4 cup finely chopped onion
1/4 cup finely sliced fresh mushrooms
2 tablespoons chopped fresh parsley
12 ounces crab meat, well cleaned
3/4 cup dry bread crumbs
1 teaspoon salt
Red or black pepper, to taste
2 large eggs, slightly beaten
3 tablespoons all-purpose flour
3/4 cup fresh chicken stock
3/4 cup milk
1-1/2 cups grated Monterey Jack or Swiss cheese
1/2 cup dry white wine
1/2 teaspoon paprika
8 sprigs fresh parsley, washed and driedRinse the fillets under cold running water and pat dry. Cover them and refrigerate until ready to stuff.
Melt 1/4 cup butter in a medium saucepan over medium heat and sauté the celery and onion until soft, but not brown, about 5 minutes. Remove from the heat and stir in the mushrooms, parsley, crab meat, bread crumbs, 1/2 teaspoon salt, and pepper to taste. Add the eggs, and mix well.
Spread the stuffing mixture in equal amounts over the fillets, then roll each fillet from the smaller end to the larger and place them, seam side down, in a well greased baking dish. Make sure you pack each one solidly so that they won't fall apart while cooking.
Preheat oven to 350 degrees.
Melt the remaining butter in a medium saucepan over low heat. Blend in the flour and remaining salt. Whisk in the chicken stock and milk and cook, stirring constantly, until thick, about 5 minutes, or until the sauce begins to bubble lightly. Pour the sauce over the fillets and sprinkle with paprika.
Bake in the oven for 25 to 35 minutes or until the fillets are fork tender. When done, carefully lift out each fillet, using a spatula for ease of handling. Transfer to individual serving plates and spoon the sauce over the top. Lay a sprig of fresh parsley on top. Add some cornbread and collard greens and pass the Tabasco sauce.
NOTE - This recipe also works well with Dover sole, halibut or perch.
Makes 4 to 6 servings