Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1/2 lb 227g / 8oz Pancetta - small diced

  3. 1/2 cup 31g / 1.1oz Chopped onions

  4. 1 tablespoon 15ml Minced shallots

  5. 2 teaspoons 10ml Minced garlic

  6. 4 cups 948ml Day old white bread cubes - (abt 10 oz)

  7. 2/3 cup 157ml Milk

  8. 2 Eggs - beaten

  9. 2 tablespoons 30ml Finely-chopped parsley

  10. 2/3 cup 41g / 1.4oz Flour Salt - to taste Freshly-ground black pepper - to taste

  11. 4 Whole flounder (small) Emeril's Essence - seeNote

  12. 1/2 cup 99g / 3 1/2oz Melted butter

  13. 16 Boiled new potatoes

  14. 1 1/2 cups 355ml Hollandaise sauce

  15. 1/2 cup 118ml Fried parsley

  16. 1 tablespoon 15ml Brunoise red peppers

  17. 1 tablespoon 15ml Brunosie yellow peppers

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 375 degrees. In a large saute pan, heat the olive oil. When the oil is hot, render the pancetta until crispy, about 10 minutes. Remove the crispy bacon and set aside. Add the onions and saute until wilted, about 3 to 4 minutes. Stir in the garlic and saute for 1 minute. Add the bread and cook until the bread is crisp. Remove from the heat and turn the mixture into a mixing bowl. Bring the milk up to a boil. Stir 2/3 of the milk in the bread mixture. Stir in the beaten eggs and parsley. Season with salt and pepper. Mix in enough flour to bind the stuffing. If the stuffing becomes to dry, add a little more milk. Split each flounder down the center, remove the backbone and trim both sides of the fillet. Stuff each flounder with 1/4 of the stuffing. Place the fish on a baking sheet. Brush each fish with the melted butter and season with Emeril's Essence. Place in the oven and bake for 15 to 20 minutes. Serve the potatoes which have been halved, tossed in butter and parsley and seasoned with salt and pepper on the bottom of the platter. Lay the fish directly on top of the potatoes. Spoon the Hollandaise over the fish and around the rim. Garnish with the fried parsley and brunoise peppers. This recipe yields 4 servings.


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