| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | md | Onion; minced |
| 8 | tb | Butter |
| 2 | Ribs celery; chopped fine | |
| 1 | cn | (small) mushrooms |
| 1 | c | Shrimp; cleaned & peeled |
| 1/2 | lb | Crabmeat |
| 1 | sm | Bay leaf |
| 1 | tb | Worcestershire sauce |
| 1/2 | c | Cream |
| Bread crumbs | ||
| Salt & pepper to taste | ||
| 3 | oz | Dry white wine |
| 1/2 | oz | Dry white wine for basting |
| 2 | (2 to 2-1/2 lb) flounders | |
| 2 | tb | Oil |
| 1/2 | Lemon; juice of |
INSTRUCTIONS
Saut. the minced onion in butter until soft; add celery and saut. an additional 2 to 3 minutes. Add shrimp and mushrooms with their liquid; saut. until shrimp are pink. Add crabmeat, bay leaf, Worcestershire sauce, cream and enough bread crumbs to hold stuffing together; season to taste. Add wine. Clean fish and cut large slit lengthwise on top of fish. Place stuffing in slit; close slit with skewers and lace up. Heat oil with 2 tablespoons butter in a broiler pan; place fish in pan. Broil the fish slowly under a low flame; basting with the oil-butter mixture. As the fish begins to brown, add a little wine to the broiler pan to increase the basting mixture and keep the fish moist. It is not necessary to tum the fish. Keep the flame low and when the top of the fish is golden brown or slightly darker, the fish will be cooked through. Spoon remaining sauce from the pan on the fish and sprinkle with lemon juice. Serves 4. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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