STUFFED FLOUNDER CREOLE
Make and share this Stuffed Flounder Creole recipe from Food.com.
Provided by NoraMarie
Categories Creole
Time 1h30m
Yield 6 plates, 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt 1/2 cup butter and sauté onions, celery, shallots and garlic until tender but not brown.
- Sprinkle with flour. Cook, stirring constantly, for 2 minutes, until mixture browns.
- Gradually stir in white wine and milk. Cook, stirring over low heat until mixture is smooth and thickened.
- Fold in shrimp, crabmeat and soft breadcrumbs.
- Season with salt and pepper to taste.
- Have flounder split without separating the halves.
- Remove the backbone. Spread half of each fish with stuffing. Reshape fish and spread it liberally with butter.
- Season with salt and pepper to taste.
- Lay the fish side by side in a buttered heatproof serving dish and brown the bottom over direct heat.
- Put the dish under broiler heat to brown the top.
- Serve hot; garnish with lemon wedges and parsley.
Nutrition Facts : Calories 248, Fat 21.5, SaturatedFat 13.5, Cholesterol 57.1, Sodium 218.8, Carbohydrate 9.3, Fiber 0.6, Sugar 1.3, Protein 2
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