Chyrel's Recipes From Friends

Stuffed Flounder with Hollandaise Recipe


Stuffed Flounder with Hollandaise         


Serves 4

Ingredients:
Two large sole fillets per person (8"long x 3"wide)
¼ lb shelled cooked shrimp or langostinos
¼ lb shelled cooked crab
¼ cup minced shallot or green onion as substitute
2 cloves garlic minced
1 cup Progresso Italian herb bread crumbs
1 egg
Salt and Pepper ( ½ tsp salt, 5 -6 turns peppermill)
¼ tsp dill
¼ tsp Thyme
2 Tbs Mayonnaise
¼ cup dry white wine
2 Tbs curry mayonnaise ( can be used instead of Hollandaise)

Method:
Preheat oven 350°. Open wine, enjoy glass while making this dish.

Filling:

Chop shrimp into small pieces, save one per person as garnish if you wish. Combine with crab, bread crumbs, shallot, garlic, herbs and S&P in a medium bowl. Mix lightly with hands. Lightly beat egg and add to bowl, mix gently. The trick is not to mush everything together into a paste, but to have a light filling. Add enough plain mayonnaise to provide enough moisture so mix holds together but is not too wet. It should NOT have the consistency of tuna salad. Exact measure of liquid is not possible as the moisture in the shrimp/crab and bread crumbs will vary each time.

Assembly:

Lightly butter (non stick spray) bottom of glass/Pyrex baking dish big enough to hold all fish.

Place one large fillet on work surface. Take ~1/4c filling and create torpedo shape in hands, don’t mash together just shape gently. Place into center of fillet so that there is ½" fish beyond filling all the way around. If covering with another large fillet, cut slit in fillet down length leaving ¾" on each end (6.5" cut in 8" long fillet). Place second fillet on top of first, open slit 1" so top of filling mound will show thru. If using two small fillets, then drape one on each side so filling is exposed on top. Place in baking dish. Repeat for remaining fillets.

Lightly salt and pepper tops of all. Optional: Brush with curry mayo (1 tsp curry powder mixed into 1 cup mayonnaise). Poor white wine into baking dish and refill your glass. Bake for 15 - 20 minutes until fish is cooked thru and filling is hot in center. Can be covered in foil while baking, but this is not required. Wine may evaporate during cooking

Remove from dish gently onto each plate they are very fragile and will break up easily. Pour a little hollandaise on each add reserved shrimp as garnish.

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