Stuffed Flounder Creole

Another recipe from a Woman's Day cookbook.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 6 plates

Ingredients

• 2⁄3 cup butter or 2⁄3 cup margarine
• 1⁄2 cup  minced onion
• 3⁄4 cup  chopped celery
• 1⁄4 cup  minced shallot
• 1  large garlic clove, chopped
• 1  tablespoon flour
• 1⁄2 cup dry white wine
• 1⁄2 cup milk
• 1⁄4 cup  cooked shrimp
• 1⁄4 cup  crabmeat
• 1  cup  soft breadcrumbs
•  salt
•  pepper
• 6  small  flounder, split
•  lemon wedge

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.