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Рецепт Flounder With Scallop Stuffing
by Global Cookbook

Flounder With Scallop Stuffing
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Ингредиенты

  • 1/2 c. unsalted Butter
  • 1 x clove Garlic, chopped
  • 1 med Onion, finely minced
  • 1/2 lb fresh or possibly frzn Scallops, minced Salt and freshly grnd Black Pepper to taste
  • 1/2 c. Dry White Wine (use 1/4 c. for drier stuffing)
  • 1 1/2 c. plain Bread Crumbs
  • 6 x (6-ounce.) Flounder Fillets
  • 1/4 c. unsalted Butter, melted
  • 1/2 c. warm Water Fresh Parsley for garnish
  • 2 Tbsp. Unsalted Butter
  • 2 Tbsp. All-purpose Flour
  • 1 c. Whole Lowfat milk Salt and freshly grnd Black Pepper to taste Splash of Dry White Wine Pre-heat oven to 350-F degrees.

Инструкции

  1. In a large inch skillet over medium heat, heat the half c. of butter. Add in garlic and onion, and saute/fry till the onions are translucent/soft, stirring constantly. Add in scallops and cook for about 3 min more.
  2. Season stuffing with salt, pepper, and white wine. Add in 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 Tbsp. of the stuffing in the centerof each fillet. Divide any remaining stuffing proportionately among the fillets. Fold both ends of each fillet over the stuffing, overlapping the ends.
  3. Pour the one-quarter c. of melted butter and the warm water into a 9 inch by 12 inch baking pan. Transfer the stuffed fillets to the baking dish and bake for about 20minutes while preparing the white sauce. In a small saucepan over medium heat, heat the 2 Tbs. butter and then whisk in the flour. Reduce heat and cook over low setting for about 3 min, whisking constantly. Add in the lowfat milk, salt, pepper, and white wine to taste, whisking constantly till the sauce is thickened. If the sauce is too thin, add in a bit more white wine and whisk again.
  4. After the flounder has baked for 20 min, pour the white sauce over the stuffed fillets. Return the baking dish to the oven briefly and heat till the sauce begins to bubble, not more than 10 min. Serve hot, garnished with fresh parsley if you like.