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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From the Court of Two Sisters in New Orleans. Ingredients:
12 ounces flounder fillets |
1/2 lb lump crabmeat |
1/2 lb small shrimp, cooked and diced |
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon flour |
1 cup cream |
1/4 cup breadcrumbs |
1/4 cup green onion, diced |
1 dash white pepper |
1 dash cayenne pepper |
2 tablespoons fish stock or 2 tablespoons shrimp stock |
1/4 cup dry white wine |
1/4 cup water |
1/2 bay leaf |
1 teaspoon garlic, minced |
1/4 cup heavy cream |
3 tablespoons butter |
1 tablespoon flour |
Directions:
1. Heat butter, add flour, and stir, but do not darken flour.
2. Add cream slowly and bring to a boil.
3. Combine with all other ingredients but flounder in a bowl and refrigerate until chilled.
4. Cut flounder lengthwise into 1-inch wide strips.
5. Fold flounder strips around a 2 oz nugget of the stuffing and stand them upright.
6. Bake in a 350°F oven for 25 minutes.
7. Top with Veloure Sauce (See steps below).
8. Veloure Sauce: Add liquids, spices and stock to saucepan, boil and remove after 10 minutes.
9. Make a light roux by heating 1 TBS butter in a pan, stirring in flour and heating until light brown.
10. Add roux to mixture and whisk in remaining butter.
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