Stuffed Gulf Coast Flounder
|Onion||1 Medium, minced|
|Celery stalks||2 , diced|
|Green pepper||1⁄4 , chopped|
|Shrimp||6 , shelled and cleaned|
|Canned chopped mushrooms||7 Ounce (1 Can)|
|Crabmeat||1⁄2 Pound, boiled|
|Thyme leaves||1 Pinch|
|Bay leaf||1 Small|
|Worcestershire sauce||1 Tablespoon|
|Almonds||1⁄4 Pound, browned and chopped fine|
|Canned milk bread crumbs/Creamed bread crumbs||1⁄2 Cup (8 tbs)|
|White wine/Sherry||3 Ounce|
|White wine/Sherry||1⁄2 Ounce (For Basting)|
|Flounders/4 small ones||5 Pound (2 Pieces, 2 1/2 Pound Each)|
|Cooking oil||2 Tablespoon|
|Lemon||1⁄2 , juiced|
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.