• Crab Stuffed Flounder - 2

    From Dave Drum@1:2320/105 to All on Sat Feb 17 16:38:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Louisiana Blue Crab Stuffed Flounder
    Categories: Seafood, Vegetables, Herbs, Breads, Chilies
    Yield: 6 Servings

    1/2 c Unsalted butter
    1 c Diced yellow onion
    1 c Diced celery
    1 c Diced bell pepper
    1/2 c Diced red bell pepper
    3 cl Garlic; minced
    1 c Sliced green onion
    1 3/4 ts Salt; divided
    3/4 ts Ground black pepper; divided
    3/4 ts Dried thyme leaves
    1/2 ts Dry ground mustard
    1/2 ts Cayenne pepper
    1 1/2 c Shellfish stock
    2 tb White wine
    8 oz Louisiana crabmeat; picked
    - free of shells
    4 oz (1/4 loaf) stale French
    - bread; diced and toasted
    1/2 c Bread crumbs
    6 (10 oz) deboned filets fresh
    - flounder; skinned
    6 Long bamboo skewers; soaked
    - in water 30 minutes
    1 c All-purpose flour
    1 c Corn flour
    1/4 c Clarified butter
    Lemon Butter Sauce; separate
    - recipe

    GARNISH: microgreens

    In a Dutch oven, melt butter over medium heat. Add onion,
    celery, bell peppers, garlic, green onion, 3/4 teaspoon
    salt, 1/4 teaspoon black pepper, thyme, mustard, and
    cayenne, and cook until softened, 5 to 8 minutes. Add
    stock and wine. Bring to a boil, and reduce by half.

    Add crabmeat and French bread, and stir until thickened.
    If stuffing is still too wet, add bread crumbs to desired
    thickness. Texture should be slightly moist and firm. Set
    aside, and let cool.

    Heat oven to 400-|F/205-|C.

    On a work surface, place flounder filet smooth side up.
    Spoon 1/2 cup stuffing in middle of filet. Roll filet
    tightly around stuffing, while keeping stuffing inside.
    Skewer filet diagonally, securing the top and bottom of
    the filet. Repeat with remaining filets.

    Season filets with remaining 1 teaspoon salt and remaining
    1/2 teaspoon black pepper. In a shallow bowl, combine
    flour and corn flour.

    In a large nonstick skillet, add clarified butter, and
    cook over medium heat. Dredge filets in flour mixture.
    Gently place filet in pan, and cook until golden brown, 3
    to 5 minutes. Flip filets, and cook 3 minutes more.
    Transfer filets to oven, and cook until filet flakes
    easily, 10 to 12 minutes. Serve with Lemon Butter Sauce,
    and garnish with microgreens, if desired.

    Recipe from: http://www.louisianacookin.com

    Uncle Dirty Dave's Archives


    ... Cinco de Mayo on Taco Tuesday. This is what I've been training for
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)