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

Prep Time: 35 Minutes

Cook Time: 20 Minutes

Ready In: 55 Minutes

Servings: 4

Ingredients:

1 tablespoon olive oil

1/2 pound pancetta, small diced

1/2 cup chopped onions

1 tablespoon minced shallots

2 teaspoons minced garlic

3 to 4 cups day old white bread cubes (about 10 ounces)

2/3 cup milk

2 eggs, beaten

2 tablespoons 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 tablespoon brunoise red peppers

1 tablespoon brunosie yellow peppers

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions:

1. 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.
2. 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.
3. Essence (Emeril's Creole Seasoning):
4. Combine all ingredients thoroughly and store in an airtight jar or container.
5. Yield: about 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com