Baked-Stuffed Flounder (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
oil for sauteing |
3/4 cup (6 ounces) small shrimp, peeled and deveined |
1/4 cup chopped onion |
2 tablespoons chopped celery |
2 tablespoons chopped green pepper |
1 teaspoon minced garlic |
1 cup fresh bread crumbs |
water or light stock to moisten |
creole spice |
1 large (1 1/2 pounds) whole flounder, gutted |
Directions:
1. Heat 1 tablespoon oil in a saute pan, add the shrimp, onions, celery, and peppers, cook for 1 minute. Add the garlic, cook for 30 seconds. Remove from the heat, add the bead crumbs and enough water or stock to moisten the stuffing. Season with creole spice. Set aside to cool. Preheat oven 400 degrees. Place the flounder, brown side up, on a cutting board in front of you. Using a sharp boning knife, cut along the center bone of the fish. Carefully peel open the fish, folding the flesh back to open up a cavity in the fish. Work your way around the bones. You want to remove the whole skeleton of bones, leaving you with one piece of fish, all opened up. Fill the cavity with the cooled stuffing. Fold the flaps over the stuffing. Place on an oiled sheet tray and place in the oven. Cook for 20 minutes, or until t
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