| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
servings |
INGREDIENTS
| 1/2 |
c |
Unsalted Butter |
| 1 |
|
Clove Garlic; minced |
| 1 |
md |
Onion; finely chopped |
| 1/2 |
lb |
Fresh or frozen Scallops; chopped |
|
|
Salt and freshly ground Black Pepper to taste |
| 1/2 |
c |
Dry White Wine; (use 1/4 cup for drier stuffing) |
| 1 1/2 |
c |
Plain Bread Crumbs |
| 6 |
|
6-oz Flounder Fillets |
| 1/4 |
c |
Unsalted Butter; melted |
| 1/2 |
c |
Hot Water |
|
|
Fresh Parsley for garnish |
| 2 |
tb |
Unsalted Butter |
| 2 |
tb |
All-purpose Flour |
| 1 |
c |
Whole Milk |
|
|
Salt and freshly ground Black Pepper to taste |
|
|
Splash of Dry White Wine |
INSTRUCTIONS
WHITE SAUCE
Today's recipe features a most versatile fish. Flounder is a fantastic
white fish with great texture. The white sauce and white wine delicately
enhance that natural essence of today's catch.
If you don't cook with wine, you can substitute half apple juice and half
water in today's recipe.
Pre-heat oven to 350-F degrees.
In a large inch skillet over medium heat, melt the half-cup of butter. Add
garlic and onion and sauté until the onions are translucent, stirring
constantly. Add scallops and cook for about 3 minutes more.
Season stuffing with salt, pepper, and white wine. Add sufficient bread
crumbs to prepare a moist stuffing. Remove from heat and reserve.
Place each flounder fillet dark-side-up on a flat surface. Place a heaping
tablespoon of the stuffing in the center of each fillet. Divide any
remaining stuffing evenly among the fillets. Fold both ends of each fillet
over the stuffing, overlapping the ends.
Pour the one-quarter cup of melted butter and the hot water into a 9-inch
by 12-inch inch baking pan. Transfer the stuffed fillets to the baking dish
and bake for about 20 minutes while preparing the white sauce.
In a small saucepan over medium heat, melt the 2 Tbs. butter and then whisk
in the flour. Reduce heat and cook over low setting for heat about 3
minutes, whisking constantly. Add the milk and salt, pepper, and white wine
to taste, whisking constantly until the sauce is thickened. If the sauce is
too think, add a bit more white wine and whisk again.
After the flounder has baked for 20 minutes, pour the white sauce over the
stuffed fillets. Return the baking dish to the oven briefly and heat until
the sauce begins to bubble, not more than 10 minutes. Serve warm, garnished
with fresh parsley if desired.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Mar 8, 1999, converted by MM_Buster v2.0l.
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