Posts Tagged With: Flounder

Gulf Coast Stuffed Flounder

1/4 cup butter Salt & freshly ground pepper to taste
2 Tbs chopped green pepper 1 Tbs lemon juice
1/4 cup finely chopped onion Tabasco sauce to taste
1 cup fresh or canned crabmeat, picked over well 6 one pound flounders, backbones removed
1 tsp chopped parsley

1. In a saucepan heat the butter, add the green pepper and onion and cook until

the onion is transparent. Add the crabmeat, parsley, salt, pepper, lemon juice and Tabasco sauce and mix well.

2. Stuff the flounders loosely with the mixture and close with skewers and string. Arrange the fish on a buttered baking pan and sprinkle with salt and pepper.

3. Broil slowly on both sides in a preheated broiler, basting frequently with lemon juice and additional butter, until golden brown.

New York Times Cookbook

[Archie] “I had phoned from the drugstore on the Grand Concourse, and Fritz had a dish of flounder with his best cheese sauce hot in the oven.” ~ Fer de Lance

Fer de Lance Recipe Index

Categories: Fer de Lance, Nero Wolfe, Recipe | Tags: , , , | 1 Comment

Filets of Flounder Jeanine

6 seasoned filets of flounders 1 generous cup of dry white wine
1 Tbs chopped shallots 1 tsp curry powder
5 or 6 thinly sliced mushrooms 1 cup scalded sweet cream
2 large fresh tomatoes, peeled ½ cup of fine bread crumbs
and coarsely chopped ½ cup grated cheese

Lay filets in bottom of a buttered baking pan; sprinkle with the chopped shallots, sliced mushrooms and tomatoes. Add curry powder to the white wine and pour over the filets. Bake in a moderate oven (325°F) 15-20 minutes. When done, arrange the fish filets in a hot platter and let the sauce reduce until it gets a little thick, then rub through a fine-meshed sieve into a saucepan, and stir in sweet cream. Heat to boiling point, taste for seasoning, and pour over the fish filets.

Gold Cook Book

Fer de Lance Recipe Index

Categories: Fer de Lance, Nero Wolfe, Recipe | Tags: , , , | 1 Comment

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