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- Exported from MasterCook *
SEAFOOD STUFFED FLOUNDER
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main dish
Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SEASONING MIX-----
1 t Salt
1/2 ts Sweet paprika
1/2 ts Black pepper
1/2 ts Dried thyme leaves
1/2 ts Sweet basil
1/2 ts Gumbo file (optional)
-----MAIN INGREDIENTS-----
3 Slices bacon, diced
1 1/2 c Onions, chopped very fine
1 c Green bell peppers, chopped
1/4 lb + 1 Tbsp unsalted butter
3/4 ts White pepper
3/4 ts Ground cayenne pepper
1/2 lb Small shrimp
1 1/2 c Basic seafood stock
6 Shucked oysters (med. size)
3/4 c All-purpose flour
1/2 c Green onions, chopped fine
1/4 c Grated Parmesan cheese
-----FLOUNDER SEASONING MIX-----
2 ts Salt
1 t Sweet paprika
1/2 ts White pepper
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Dry mustard
1/4 ts Ground cayenne pepper
1/4 ts Dried thyme leaves
1/4 ts Dried sweet basil leaves
6 Flounders (see note)
1 1/2 c Grated cheddar cheese
Vegetable oil for frying
NOTE: Flounder should be 1 to 1-1/4 pounds each,
boned, heads removed and brown side split down the
center. Combine the first seasoning mix ingredients in
a small bowl; mix well and set aside. In a large
skillet fry the bacon over high heat until crisp. Add
onions, celery and bell peppers. Stir well and saute
until vegetables start to get tender, about 5 minutes,
stirring occasionally. Add 3 tablespoons of the butter
and the white and red peppers; stir until butter is
melted. Stir in the shrimp and the first seasoning
mix. Continue cooking for about 3 to 5 minutes,
stirring occasionally and scraping pan bottom well.
Stir in the stock and the oysters; cook and stir about
6 to 8 minutes. Remove from heat. Use a slotted spoon
to spoon the seafood vegetable mixture into a food
processor or blender, leaving the liquid in the
skillet; process mixture until smooth, about 15 to 30
seconds. Return mixture to skillet, stirring to blend
with liquid; turn heat to high, and cook until mixture
starts sticking excessively, about 5 minutes, stirring
occasionally and scraping pan bottom well. Remove from
heat. Meanwhile, in a 1-quart saucepan melt the
remaining 6 tablespoons butter over high heat; when
almost melted, remove from heat, then add 1/4 cup of
the flour and stir until mixture is smooth. Return to
high heat for 1 minute, stirring constantly. Turn heat
to high under the stuffing mixture; gradually add the
butter-flour mixture, stirring constantly until well
blended. If mixture starts "weeping" oil at this
point, stir in about 2 tablespoons more stock or
water.) Continue cooking until very thick, about 1 to
2 minutes, stirring constantly. Add the green onions
and cook 1 minute more, stirring constantly. Remove
from heat and stir in the Parmesan. Cool slightly,
then refrigerate until chilled, about 30 minutes. In a
small bowl thoroughly combine the flounder seasoning
mix ingredients. Open the flounders for stuffing.
Sprinkle 1/4 teaspoon ofthe seasoning mix on the
inside of each flouner. Mound 1/4 cup of the cheddar
cheese in the center of each, then spoon a scant 1/2
cup chilled stuffing on top of the cheese. Close the
fish so the stuffing doesn't show. Cover and
refrigerate for 1 to 2 hours. Sprinkle 1/4 teaspoon of
the seasoning mix on each side of each chilled
flounder, patting it in with your hands. In a pan
(cake and pie pans work well) combine the remaining
seasoning mix with the remaining 1/2 cup flour. In a
large, heavy skillet heat 1/4 inch oil over high heat
to about 350F. Meanwhile, place each flounder (split
side up) in the seasoned flour to coat only the bottom
surface. Carefully slide each flounder into the hot
oil and fry the bottom until it's crispy, crunchy and
brown-brown!-- about 3 to 4 minutes. Without draining,
place the flounder, still split side up, on an
ungreased cooke sheet. Bake at 550F until the fish are
cooked and well browned on top, about 10 minutes
(after about 4 minutes, drape a piece of aluminum foil
over the tails so they won't burn). Serve immediately
as is, or topped with Hollandaise Sauce, Shrimp and
Crab Buttercream Sauce, or Bearnaise Sauce
From Paul Prudhomme's Louisiana Kitchen
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