| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Minced onion |
| 1/4 |
c |
Minced celery |
| 1/4 |
c |
Minced red bell peppers |
| 2 |
ts |
Chopped garlic |
| 1/2 |
lb |
Rock shrimp |
| 2 |
tb |
Finely chopped parsley |
|
|
Salt and cayenne |
|
|
Bread crumbs to bind |
| 4 |
|
(14 to 16-ounce) whole flounder; cleaned and scaled |
| 1 |
|
Stick butter; melted |
|
|
Essence |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA23
Preheat the oven to 400 degrees F. In a saute pan, heat the olive oil. When
the oil is hot, add the onions, celery, and peppers. Season with salt and
cayenne. Saut. for 2 minutes, or until the vegetables are wilted. Add the
garlic and shrimp. Season with salt and cayenne. Saut. for 2 minutes and
remove from the heat. Turn the mixture into a bowl. Stir in the stock and
bread crumbs. Add the parsley and reseason if needed. Place the flounder,
brown side up, on a cutting board in front of you. Using a sharp boning
knife, cut along the center bone of the fish. Carefully "peel" open the
fish, folding the flesh back to open up a cavity in the fish. Work your way
around the bones. You want to remove the whole skeleton of bones, leaving
you with one piece of fish, all opened up. Season the fish with Essence.
Fill the cavity with the cooled stuffing . Fold the flaps over the
stuffing. Repeat the process for the other fish. Place the fish on a
parchment-lined baking sheet. Drizzle the fish with the butter. Place the
pan in the oven and bake the fish for 20 to 25 minutes. Remove the fish
from the oven and serve.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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