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Pancetta Stuffed Flounder with Boiled New Potatoes and Hollandaise Sauce (Emeril Lagasse) Recipe

Pancetta Stuffed Flounder with Boiled New Potatoes and Hollandaise Sauce (Emeril Lagasse) Recipe

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Pancetta Stuffed Flounder with Boiled New Potatoes and Hollandaise Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 tbsp olive oil
1/2 lb pancetta, small diced
1/2 cup chopped onions
1 tbsp minced shallots
2 tsp minced garlic
3 to 4 cups day old white bread cubes (about 10 oz)
2/3 cup milk
2 eggs, beaten
2 tbsp finely chopped parsley
2/3 cup flour
salt and black pepper
4 small whole flounder , split down the center, remove the backbone and trim both sides of the fillet
essence
1/2 melted butter
16 boiled new potatoes, halved , tossed in butter and parsley and seasoned with salt and pepper
1 1/2 cups hollandaise sauce
1/2 cup fried parsley
1 tbsp brunoise red peppers
1 tbsp brunosie yellow peppers
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 375 degrees. In a large saute pan, heat the olive oil. When the oil is hot, render the pancetta until crispy, about 10 minutes. Remove the crispy bacon and set aside. Add the onions and saute until wilted, about 3 to 4 minutes. Stir in the garlic and saute for 1 minute. Add the bread and cook until the bread is crisp. Remove from the heat and turn the mixture into a mixing bowl. Bring the milk up to a boil. Stir 2/3 of the milk in the bread mixture. Stir in the beaten eggs and parsley. Season with salt and pepper. Mix in enough flour to bind the stuffing. If the stuffing becomes too dry, add a little more milk. Stuff each flounder with 1/4 of the stuffing. Place the fish on a baking sheet. Brush each fish with the melted butter and season with Essence. Place in the oven and bake for 15 to 20 minutes.
Serve the potatoes on the bottom of the platter. Lay the fish directly on top of the potatoes. Spoon the Hollandaise over the fish and around the rim. Garnish with the fried parsley and brunoise peppers.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1734.29 Kcal (7261 kJ)
Calories from fat	794.24 Kcal
		% Daily Value*
Total Fat	88.25g	136%
Cholesterol	666.48mg	222%
Sodium	6414.02mg	267%
Potassium	2346.27mg	50%
Total Carbs	181.09g	60%
Sugars	40.24g	161%
Dietary Fiber	25.22g	101%
Protein	56.83g	114%
Vitamin C	94.9mg	158%
Vitamin A	6.3mg	210%
Iron	11.3mg	63%
Calcium	471.6mg	47%

Amount Per 100 g
Calories	149.36 Kcal (625 kJ)
Calories from fat	68.4 Kcal
		% Daily Value*
Total Fat	7.6g	136%
Cholesterol	57.4mg	222%
Sodium	552.37mg	267%
Potassium	202.06mg	50%
Total Carbs	15.6g	60%
Sugars	3.47g	161%
Dietary Fiber	2.17g	101%
Protein	4.89g	114%
Vitamin C	8.2mg	158%
Vitamin A	0.5mg	210%
Iron	1mg	63%
Calcium	40.6mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.