SilverSage
Resident Crone
Stuffed flounder was one of the ubiquitous restaurant dishes of the 1980's. Usually it was a crab and bread stuffing without much character. My version reduces the bread, uses lump crabmeat, and adds shrimp and scallops to make it into something special.
The cheese on top is not really traditional and you don't want anything strong to overpower the flavors of the seafood, but I use a tablespoon or two primarily to help gently brown the top at the end of the cooking. Without it, it's a pretty pale dish.
Stuffing:
2 tlbs butter
2 tlbs minced shallots
2 oz mushrooms, sliced
2 oz bay scallops
2 oz shrimp (either tiny shrimp or large shrimp cut up)
2 oz jumbo lump crab
4 tlbs dried bread crumbs
2 tlbs chopped parsley
salt & pepper
4 flounder filets (any mild thin white fish will work)
Sauce:
1 1/2 tlbs butter
1 1/2 tlbs flour
1/3 cup dry white wine
1/2 cup cream
pinch of cayenne pepper
salt & pepper
1 oz swiss cheese, grated
Make the stuffing:
Heat the butter in a skillet till foam subsides. Saute mushrooms until golden. Toss in the shallots and saute about 1 minute, until tender.
Add the raw seafood (scallops & shrimp). Cook for about a minute until the outside starts to color, but do not cook through. Remove from heat.
Add the cooked seafood (crab), breadcrumbs, parsley and seasoning.
Make the sauce:
Heat butter in a small saucepan. Add flour and cook for 2-3 minutes to remove the raw taste.
Whisk in the wine and cook for a minute or two.
Whisk in the cream and cook until thickened.
Season with a pinch of cayenne and salt& pepper.
Assembly:
Pat the fish dry and lay out on the worksurface presentation side down. Put the stuffing on one half of each filet. Fold the unstuffed half over the stuffing and tuck the end under.
Place the fish rolls in baking dish and top with the sauce.
Bake at 400 for 20-25 minutes.
Top with just a bit of shredded swiss cheese and return to the oven for 5 more minutes.
The cheese on top is not really traditional and you don't want anything strong to overpower the flavors of the seafood, but I use a tablespoon or two primarily to help gently brown the top at the end of the cooking. Without it, it's a pretty pale dish.
Stuffing:
2 tlbs butter
2 tlbs minced shallots
2 oz mushrooms, sliced
2 oz bay scallops
2 oz shrimp (either tiny shrimp or large shrimp cut up)
2 oz jumbo lump crab
4 tlbs dried bread crumbs
2 tlbs chopped parsley
salt & pepper
4 flounder filets (any mild thin white fish will work)
Sauce:
1 1/2 tlbs butter
1 1/2 tlbs flour
1/3 cup dry white wine
1/2 cup cream
pinch of cayenne pepper
salt & pepper
1 oz swiss cheese, grated
Make the stuffing:
Heat the butter in a skillet till foam subsides. Saute mushrooms until golden. Toss in the shallots and saute about 1 minute, until tender.
Add the raw seafood (scallops & shrimp). Cook for about a minute until the outside starts to color, but do not cook through. Remove from heat.
Add the cooked seafood (crab), breadcrumbs, parsley and seasoning.
Make the sauce:
Heat butter in a small saucepan. Add flour and cook for 2-3 minutes to remove the raw taste.
Whisk in the wine and cook for a minute or two.
Whisk in the cream and cook until thickened.
Season with a pinch of cayenne and salt& pepper.
Assembly:
Pat the fish dry and lay out on the worksurface presentation side down. Put the stuffing on one half of each filet. Fold the unstuffed half over the stuffing and tuck the end under.
Place the fish rolls in baking dish and top with the sauce.
Bake at 400 for 20-25 minutes.
Top with just a bit of shredded swiss cheese and return to the oven for 5 more minutes.