Crab Stuffed Flounder Fillets

Recipe Ingredients

4		Flounder fillets
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
2 cups	474ml	Crab Stuffing - (see below)
1/2 cup	118ml	White wine
1/4 cup	59ml	Water
		Crab Stuffing
1 cup	62g / 2.2oz	Crab meat - cleaned
2 tablespoons	30ml	Minced red pepper
2 tablespoons	30ml	Minced green onions
2 tablespoons	30ml	Minced celery
1/4 cup	49g / 1.7oz	Butter or margarine
1 1/2 cups	355ml	Soft white bread cubes
1 tablespoon	15ml	Lemon juice
		Chardonnay Cream Sauce
1 1/4 cups	296ml	Chardonnay or other dry white wine
1/3 cup	48g / 1.7oz	Chopped shallots
3/4 cup	177ml	Whipping cream

Recipe Instructions

Lay fillets flat, more attractive side down, and sprinkle with salt and pepper. Place about 1/3 cup stuffing on each fillet and roll up from widest end; secure with toothpicks. Arrange in a buttered shallow casserole, add wine and water, cover loosely, and bake 20 minutes in a preheated 375 degree oven.

Lift rolls to a heated deep platter with a slotted spoon, cover, and keep warm. Strain cooking liquid and reserve.

Stir-fry red pepper, scallions and celery in butter in a skillet over moderate heat 2 to 3 minutes. Add bread cubes and stir-fry until lightly browned. Off heat, add lemon juice and toss lightly to mix.

Boil wine, shallots and juices from fish in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9447) - from the TV FOOD - NETWORK

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