Zutaten für Stuffed Flounder La Fourche
- 2 (6 oz) flounder fillets
- Lump Crabmeat
- 1 pound cooked shrimp (peeled and deveined)
- 1 large egg
- Lemon, Juice Of
- Breadcrumbs
- Dry White Wine
- Garlic Cloves
- 1/2 cup chopped celery
- Parsley
- Green Onion
- Salt
- 2 tablespoons butter
- 1/2 teaspoon paprika
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Zubereitung von Stuffed Flounder La Fourche
- Melt 2 tablespoons of butter in a heavy pan over medium heat. Add 1/2 cup chopped onion, 1/2 cup chopped celery, and 2 cloves minced garlic. Sauté until vegetables are softened, about 5-7 minutes.
- Add 1 pound cooked shrimp (peeled and deveined), 1/2 pound lump crab meat, 1 large egg, 1/4 cup chopped fresh parsley, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2-3 minutes, stirring gently, until heated through.
- Carefully slice each flounder fillet (about 6 oz each, 2 fillets total) lengthwise on the dark side, creating a pocket. Be careful not to cut all the way through.
- Gently widen the pocket to accommodate the seafood stuffing.
- Season the stuffing with salt and pepper to taste.
- Fill each flounder pocket generously with the stuffing, creating a small mound on top.
- Place the stuffed flounder in a baking dish. Pour 1 cup of dry white wine into the bottom of the dish.
- This will keep the flounder moist and prevent sticking.
- Sprinkle 1/2 teaspoon paprika evenly over the stuffed flounder.
- Bake in a preheated 375°F (190°C) oven for 25-30 minutes, or until the flounder is cooked through and flakes easily with a fork.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
14g
Fat
296g
Carbs
8g
