Stuffed Flounder La Fourche

Recipe by Witch Doctor
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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