Stuffed Flounder Creole

Recipe by NoraMarie
READY IN: 1hr 30mins
SERVES: 6
YIELD: 6 plates
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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