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Рецепт Seafood Stuffed Flounder
by Global Cookbook

Seafood Stuffed Flounder
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  Порций: 6

Ингредиенты

  • 1 tsp Salt
  • 1/2 tsp Sweet paprika
  • 1/2 tsp Black pepper
  • 1/2 tsp Dry thyme leaves
  • 1/2 tsp Sweet basil
  • 1/2 tsp Gumbo file (optional)
  • 3 x Slices bacon, diced
  • 1 1/2 c. Onions, minced very fine
  • 1 c. Green bell peppers, minced
  • 1/4 lb + 1 Tbsp unsalted butter
  • 3/4 tsp White pepper
  • 3/4 tsp Grnd cayenne pepper
  • 1/2 lb Small shrimp
  • 1 1/2 c. Basic seafood stock
  • 6 x Shucked oysters (med. size)
  • 3/4 c. All-purpose flour
  • 1/2 c. Green onions, minced fine
  • 1/4 c. Grated Parmesan cheese
  • 2 tsp Salt
  • 1 tsp Sweet paprika
  • 1/2 tsp White pepper
  • 1/2 tsp Onion pwdr
  • 1/2 tsp Garlic pwdr
  • 1/2 tsp Dry mustard
  • 1/4 tsp Grnd cayenne pepper
  • 1/4 tsp Dry thyme leaves
  • 1/4 tsp Dry sweet basil leaves
  • 6 x Flounders (see note)
  • 1 1/2 c. Grated cheddar cheese
  • 1 x Vegetable oil for frying

Инструкции

  1. NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed and brown side split down the center. Combine the first seasoning mix ingredients in a small bowl; mix well and set aside. In a large skillet fry the bacon over high heat till crisp. Add in onions, celery and bell peppers. Stir well and saute/fry till vegetables start to get tender, about 5 min, stirring occasionally. Add in 3 Tbsp. of the butter and the white and red peppers; stir till butter is melted. Stir in the shrimp and the first seasoning mix. Continue cooking for about 3 to 5 min, stirring occasionally and scraping pan bottom well.
  2. Stir in the stock and the oysters; cook and stir about 6 to 8 min. Remove from heat. Use a slotted spoon to spoon the seafood vegetable mix into a food processor or possibly blender, leaving the liquid in the skillet; process mix till smooth, about 15 to 30 seconds. Return mix to skillet, stirring to blend with liquid; turn heat to high, and cook till mix starts sticking excessively, about 5 min, stirring occasionally and scraping pan bottom well. Remove from heat. Meanwhile, in a 1-qt saucepan heat the remaining 6 Tbsp. butter over high heat; when almost melted, remove from heat, then add in 1/4 c. of the flour and stir till mix is smooth. Return to high heat for 1 minute, stirring constantly. Turn heat to high under the stuffing mix; gradually add in the butter-flour mix, stirring constantly till well blended. If mix starts "weeping" oil at this point, stir in about 2 Tbsp. more stock or possibly water.) Continue cooking till very thick, about 1 to 2 min, stirring constantly. Add in the green onions and cook 1 minute more, stirring constantly. Remove from heat and stir in the Parmesan. Cold slightly, then chill till chilled, about 30 min. In a small bowl thoroughly combine the flounder seasoning mix ingredients. Open the flounders for stuffing.
  3. Sprinkle 1/4 tsp. ofthe seasoning mix on the inside of each flouner. Mound 1/4 c. of the cheddar cheese in the center of each, then spoon a scant 1/2 c. chilled stuffing on top of the cheese. Close the fish so the stuffing doesn't show. Cover and chill for 1 to 2 hrs. Sprinkle 1/4 tsp. of the seasoning mix on each side of each chilled flounder, patting it in with your hands. In a pan
  4. (cake and pie pans work well) combine the remaining seasoning mix with the remaining 1/2 c. flour. In a large, heavy skillet heat 1/4 inch oil over high heat to about 350F. Meanwhile, place each flounder (split side up) in the seasoned flour to coat only the bottom surface. Carefully slide each flounder into the warm oil and fry the bottom till it's crispy, crunchy and brown-brown!- about 3 to 4 min. Without draining, place the flounder, still split side up, on an ungreased cooke sheet. Bake at 550F till the fish are cooked and well browned on top, about 10 min
  5. (after about 4 min, drape a piece of aluminum foil over the tails so they will not burn). Serve immediately as is, or possibly topped with Hollandaise Sauce, Shrimp and Crab Buttercream Sauce, or possibly Bearnaise Sauce