Stuffed Flounder

[Queyak]

Stuffed Flounder

Flounder filets................2 each
Olive oil........................Enough
Crab Meat or Shrimp......1 cup
Bacon, diced..................2 tbl
Butter..........................½ tbl
Onion, chopped fine.......1 medium
Garlic, choped 2............2 cloves
Celery, chopped……….... 2 tbl
Cayenne Pepper………......taste
Salt…………………………....... taste
Pepper………………………......taste
Parsley, chopped ………....1 tbl
Egg……………………………......1
Bread Crumbs…………..... 1/2 cup
Heavy Cream....………….. 2 cup
Butter.....………………………..1/2 tbl
Parmesan Cheese………...1/2 cup
Salt…………………………....... taste
Pepper………………………..... taste

Stuffing

1. Cook bacon in a medium hot pan until done and leave the grease in the pan
2. Add butter
3. Add celery and cook until half way soft
4. Add garlic and onion to the bacon and cook until onion is soft
5. Add crab meat or shrimp and or both and mix well
6. Add salt, pepper and cayenne pepper and mix
7. Remove from heat and let cool in a mixing bowl
8. Add bread crumbs and egg and mix until firm, if you need to add a little more bread crumbs
9. Leave out at room temperature; do not put it in the fridge. If the stuffing is cold it will not cook at the same time as the flounder

Flounder

1. Cut a slit in the top of the flounder going both ways, not to deep you do not want to cut all the way through
2. Make a pocket, then rub the flounder with olive oil
3. Form a ball with the stuffing and then shape it like a football
4. Place the stuffing in or partly in to the slit
5. If the flounder is to small or thin you can just lay the stuffing on top
6. If you want to make it interesting roll the flounder filet around the stuffing and seal with toothpicks
7. Place the Stuffed flounder on a non-stick pan and place in an oven at 375 until the flounder is cooked. The time will depend on the size of the flounder

Sauce

1. Heavy cream is the same as whipping cream for this recipe
2. Pour cream in to a pan and add butter
3. Place pan on a hot stove an d cook until reduced by half
4. Add salt and pepper
5. Add Parmesan and mix into cream
6. Cook until it starts to get thick
7. For a different flavor you can add chopped sun dried tomatoes or chopped soft chipoltle pepper to the cream while cooking.
8. Cook the sauce while the flounder is in the oven, it won’t take that long to make.
9. Remove cooked flounder from the oven and place on a plate
10. Pour sauce over flounder and serve

[Mangolicious]

Sounds great! All I need now is a fresh flounder.