Stuffed Flounder La Fourche

Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins

Ingredients

• Servings: 4


• 4 flounder (1 1/2 lbs each)


• 1/2 lb lump crabmeat


• 1/2 lb shrimp


• 1 egg (beaten)


• 1 lemon, juice of


• 1 cup breadcrumbs


• 1 1/2 cups dry wine


• 2 garlic cloves, minced


• 1/2 cup celery, finely diced


• 3 tablespoons chopped parsley


• 1/2 cup green onion, sliced


• salt, black pepper and cayenne, to taste


• 1 lb butter, unsalted


• 1/2 teaspoon paprika

Recipe

• 1 in a heavy pan, sauté onions, celery and garlic in the butter over medium heat.


• 2 when vegetables are soft, add shrimp, crab, egg and remaining ingredients except wine and paprika.


• 3 slice each flounder on the dark side down the middle.


• 4 slice toward the sides making a pocket under the meat large enough to place the seafood stuffing.


• 5 season the stuffing to taste.


• 6 fill the pocket, leaving a mound on top.


• 7 place in a pan with 1 ½ cups of dry wine.


• 8 this will keep the flounder moist and keep it from sticking.


• 9 note: it helps to rub butter on the pan.


• 10 sprinkle paprika on the top and bake for 25 minutes in a 3750 f oven.