STUFFED FLOUNDER LA FOURCHE

Stuffed Flounder La Fourche image

Make and share this Stuffed Flounder La Fourche recipe from Food.com.

Provided by Witch Doctor

Categories Cajun

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 flounder (1 1/2 lbs each)
1/2 lb lump crabmeat
1/2 lb shrimp
1 egg (beaten)
1 lemon, juice of
1 cup breadcrumbs
1 1/2 cups dry white wine
2 garlic cloves, minced
1/2 cup celery, finely diced
3 tablespoons chopped parsley
1/2 cup green onion, sliced
salt, Black pepper and cayenne, to taste
1 lb butter, unsalted
1/2 teaspoon paprika

Steps:

In a heavy pan, sauté onions, celery and garlic in the butter over medium heat.
When vegetables are soft, add shrimp, crab, egg and remaining ingredients except wine and paprika.
Slice each flounder on the dark side down the middle.
Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing.
Season the stuffing to taste.
Fill the pocket, leaving a mound on top.
Place in a pan with 1 ½ cups of dry white wine.
This will keep the flounder moist and keep it from sticking.
NOTE: it helps to rub butter on the pan.
Sprinkle paprika on the top and bake for 25 minutes in a 3750 F oven.

Nutrition Facts : Calories 1125.9, Fat 96.1, SaturatedFat 59.2, Cholesterol 405, Sodium 1579.4, Carbohydrate 25.9, Fiber 2, Sugar 3.5, Protein 27.1

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