Stuffed Gulf Coast Flounder Recipe
Awesome!!!! This recipe of Stuffed Gulf Coast Flounder is just out of this world. The goodness of Seafood makes Stuffed Gulf Coast Flounder a great treat. South American Stuffed Gulf Coast Flounder is served as a tasty Appetizer. Add this Stuffed Gulf Coast Flounder to your list of choicest foods and make it whenever you want to.
Ingredients
1 medium sized onion, minced fine
8 tablespoons butter
2 stalks celery, diced fine
1/4 green pepper, chopped fine several fresh shrimp, shelled and cleaned
1 small can chopped mushrooms
1/2 lb. boiled crabmeat
Scant pinch of thyme leaves
1 small bay leaf
1 tablespoon Worcestershire sauce
1/4 lb. almonds, browned and chopped fine
1/2 cup cream or canned milk breadcrumbs
Salt and pepper
3 oz. sherry or white wine, plus 1/2 oz. for basting
2 fresh flounders, 2 to 2 1/2 Ibs. each, or 4 small ones
2 tablespoons cooking oil
Juice of 1/2 lemon
Directions
The Gulf Coast flounder, flat as it is, is an excellent fish for stuffing, and is remarkably delicious when stuffed and broiled, as Jesse does it, with a "mixed seafood" dressing.
If you can't get the crabmeat and shrimp, however, or if you or your guests happen to be allergic to shellfish, or if the occasion isn't quite gala enough to warrant this special purchase for flounder stuffing, merely use 2 medium sized cans of mushrooms instead of the crabmeat and shrimp, and add, if necessary, a few more breadcrumbs to fill.
It is hardly necessary to add that the almonds and wine may also be dispensed with.
However, both are quite desirable and lift a stuffed flounder out of the ranks of everyday cookery to the realms of Jesse's raved about masterpieces.
Jesse insists that you understand one thing about this recipe do not stint on the butter, and he means butter.
Flounder is essentially a dry fish and needs butter.
Skimp on other things in this recipe, but use about 1/4 pound of butter.
Jesse uses butter substitutes in lots of his cooking, but not in fish sauces.
If you can't get the crabmeat and shrimp, however, or if you or your guests happen to be allergic to shellfish, or if the occasion isn't quite gala enough to warrant this special purchase for flounder stuffing, merely use 2 medium sized cans of mushrooms instead of the crabmeat and shrimp, and add, if necessary, a few more breadcrumbs to fill.
It is hardly necessary to add that the almonds and wine may also be dispensed with.
However, both are quite desirable and lift a stuffed flounder out of the ranks of everyday cookery to the realms of Jesse's raved about masterpieces.
Jesse insists that you understand one thing about this recipe do not stint on the butter, and he means butter.
Flounder is essentially a dry fish and needs butter.
Skimp on other things in this recipe, but use about 1/4 pound of butter.
Jesse uses butter substitutes in lots of his cooking, but not in fish sauces.
