Prep Time: 15 minutes
Cook Time: 20 minutes.
Stuffed Flounder
Serve with: Rice-pilaf, steamed fresh carrots
with butter and taragon.
4, 6oz. Boneless, skinless
flounder filets
8oz. Bay scallops
8oz. Bay shrimp
2 sleeves of Ritz crackers, crushed
1 ea. Medium onion, minced
2 stalks celery, minced
16 oz. Heavy cream
4oz. Butter
Salt and pepper to taste
Tabasco and Worcestershire sauce to taste
Sauce:
2 ea. Beef steak tomato's, seeded and medium diced
2 Tbl. Roughly chopped dill, no stems
2 oz. Shallots, minced
12oz heavy cream
Method:
in a medium size sauce pan melt butter on low heat,
add onions and celery and sweat until onions become
translucent, turn heat up to medium high add scallops
and shrimp sauté approximately 2 minutes add cream and
bring to a boil, remove from heat add Ritz crackers,
tobasco, Worcestershire and salt & pepper.
Split flounder filets down the middle length wise
Place approximately 6 oz scoop of stuffing mix on
a buttered oven ready pan place flounder fillet around
stuffing making sure that you wrap fillet with skinned side
in.
Put in a 375° oven for 20 minutes.
Sauce:
Place shallots and cream in a 2 qt. Sauce pan and bring
to a boil, reduce cream by half and add tomato and dill,
bring back to a boil season lightly with salt and pepper
and pour liberally over finished fillets. Bon appetit!
Tip:
The skinned side of the fillet is the smooth and slightly
darker side, it is important to place this side in because
when the fish cooks it naturally curls in.
Makes 4 servings.
Find more recipes on http://www.cigar-review.com
Article Source: http://www.ArticleBlast.com
About The Author:
Phillip V. Denfeld has been an executive chef for nearly
30 years at various 5-star hotels and restaurants across
the nation. He is currently a culinary instructor living
the in the South Florida area and writes exclusive recipes
for http://www.cigar-review.com
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