BAKED FLOUNDER WITH WILD-RICE STUFFING
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h35m
Yield Four servings
Number Of Ingredients 16
Steps:
- Cook the rice, drain and set it aside to cool.
- Preheat oven to 450 degrees.
- Butter a baking dish with two tablespoons of the butter and sprinkle with salt and pepper to taste. Arrange the fillets close together in one layer on the baking dish.
- Melt two tablespoons of butter in a saucepan and add the onion and celery. Cook, stirring often, until the onion is wilted. Add the oysters and cook about 10 seconds. Add the scallions and cook about 10 seconds. Add the cooked rice, one-half cup bread crumbs, cream and egg. Bring to the boil, stirring. Add the cayenne, parsley and salt and pepper to taste. Remove from the heat and let cool.
- Melt the remaining two tablespoons butter and brush the top of each fish fillet. Spoon equal portions of the wild-rice mixture on top of each fillet. Smooth the mixture almost but not quite to the edges of each fillet.
- Sprinkle the top of the fillets with equal portions of the remaining two tablespoons bread crumb and the cheese. Place in the oven and bake seven to 10 minutes. To provide a better glaze, run the dish under the broiler for a minute or less. Combine the melted butter and lemon juice and pour over the fillets when served.
Nutrition Facts : @context http, Calories 727, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 40 grams, Fiber 3 grams, Protein 56 grams, SaturatedFat 21 grams, Sodium 1303 milligrams, Sugar 4 grams, TransFat 1 gram
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