Stuffed Flounder

From the Court of Two Sisters in New Orleans.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 12  ounces flounder fillets
• 1⁄2 lb lump crabmeat
• 1⁄2 lb small shrimp, cooked and diced
• 1  tablespoon butter or 1  tablespoon margarine
• 1  tablespoon flour
• 1  cup  cream
• 1⁄4 cup  breadcrumbs
• 1⁄4 cup green onion, diced
• 1  dash white pepper
• 1  dash cayenne pepper

• Veloute Sauce

• 2  tablespoons  fish stock or 2  tablespoons  shrimp stock
• 1⁄4 cup dry white wine
• 1⁄4 cup water
• 1⁄2 bay leaf
• 1  teaspoon garlic, minced
• 1⁄4 cup heavy cream
• 3  tablespoons butter
• 1  tablespoon flour

Directions

1. Heat butter, add flour, and stir, but do not darken flour.
2. Add cream slowly and bring to a boil.
3. Combine with all other ingredients but flounder in a bowl and refrigerate until chilled.
4. Cut flounder lengthwise into 1-inch wide strips.
5. Fold flounder strips around a 2 oz nugget of the stuffing and stand them upright.
6. Bake in a 350°F oven for 25 minutes.
7. Top with Veloure Sauce (See steps below).
8. Veloure Sauce: Add liquids, spices and stock to saucepan, boil and remove after 10 minutes.
9. Make a light roux by heating 1 TBS butter in a pan, stirring in flour and heating until light brown.
10. Add roux to mixture and whisk in remaining butter.