Crab Stuffed Flounder Fillets

By á-174942

Ingredients

• CRAB STUFFING:
• 4 flounder fillets
• 1 teaspoon salt
• 1/2 teaspoon freshly-ground white pepper
• 2 cups Crab Stuffing (see below)
• 1/2 cup white wine
• 1/4 cup water
• 1 cup crab meat cleaned
• 2 tablespoons minced red pepper
• 2 tablespoons minced green onions
• 2 tablespoons minced celery
• 1/4 cup butter or margarine
• 1 1/2 cups soft white bread cubes
• 1 tablespoon lemon juice
• CHARDONNAY CREAM SAUCE:
• 1 1/4 cups Chardonnay or other dry white wine
• 1/3 cup chopped shallots
• 3/4 cup whipping cream

Details

Servings 4

Preparation

Step 1

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.