Ingredients Jump to Instructions ↓

  1. 4 Flounder fillets

  2. 1 teaspoon 5ml Salt

  3. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper

  4. 2 cups 474ml Crab Stuffing - (see below)

  5. 1/2 cup 118ml White wine

  6. 1/4 cup 59ml Water Crab Stuffing

  7. 1 cup 62g / 2 1/5oz Crab meat - cleaned

  8. 2 tablespoons 30ml Minced red pepper

  9. 2 tablespoons 30ml Minced green onions

  10. 2 tablespoons 30ml Minced celery

  11. 1/4 cup 49g / 1.7oz Butter or margarine

  12. 1 1/2 cups 355ml Soft white bread cubes

  13. 1 tablespoon 15ml Lemon juice Chardonnay Cream Sauce

  14. 1 1/4 cups 296ml Chardonnay or other dry white wine

  15. 1/3 cup 48g / 1.7oz Chopped shallots

  16. 3/4 cup 177ml Whipping cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Lay fillets flat, more attractive side down, and sprinkle with salt and pepper. Place about 1/3 cup stuffing on each fillet and roll up from widest end; secure with toothpicks. Arrange in a buttered shallow casserole, add wine and water, cover loosely, and bake 20 minutes in a preheated 375 degree oven. Lift rolls to a heated deep platter with a slotted spoon, cover, and keep warm. Strain cooking liquid and reserve. Stir-fry red pepper, scallions and celery in butter in a skillet over moderate heat 2 to 3 minutes. Add bread cubes and stir-fry until lightly browned. Off heat, add lemon juice and toss lightly to mix. Boil wine, shallots and juices from fish in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper. This recipe yields 4 servings.


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