Stuffed Flounder Creole

READY IN: 1hr 30mins
Recipe by NoraMarie

Another recipe from a Woman's Day cookbook.

Top Review by *OzMan*

NoraMarie, this fish recipe is outstanding! I was lucky enough to find flounder at a market by me, as my usual one has a very limited selection. I did use all crab in this, but next time I will try the shrimp/crab combo as I think this would be even better that way! The stuffing had a very good flavor but the flavor of the fish was not lost in all of this. Very good and will be using again! Thank you. :)

Ingredients Nutrition

Directions

  1. Melt 1/2 cup butter and sauté onions, celery, shallots and garlic until tender but not brown.
  2. Sprinkle with flour. Cook, stirring constantly, for 2 minutes, until mixture browns.
  3. Gradually stir in white wine and milk. Cook, stirring over low heat until mixture is smooth and thickened.
  4. Fold in shrimp, crabmeat and soft breadcrumbs.
  5. Season with salt and pepper to taste.
  6. Have flounder split without separating the halves.
  7. Remove the backbone. Spread half of each fish with stuffing. Reshape fish and spread it liberally with butter.
  8. Season with salt and pepper to taste.
  9. Lay the fish side by side in a buttered heatproof serving dish and brown the bottom over direct heat.
  10. Put the dish under broiler heat to brown the top.
  11. Serve hot; garnish with lemon wedges and parsley.

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