Baked Flounder With Wild Rice Stuffing Food

BAKED STUFFED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
• Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
• If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

WILD RICE STUFFING

Steps:

• Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

BAKED FLOUNDER WITH WILD-RICE STUFFING

Steps:

• Cook the rice, drain and set it aside to cool.
• Preheat oven to 450 degrees.
• Butter a baking dish with two tablespoons of the butter and sprinkle with salt and pepper to taste. Arrange the fillets close together in one layer on the baking dish.
• Melt two tablespoons of butter in a saucepan and add the onion and celery. Cook, stirring often, until the onion is wilted. Add the oysters and cook about 10 seconds. Add the scallions and cook about 10 seconds. Add the cooked rice, one-half cup bread crumbs, cream and egg. Bring to the boil, stirring. Add the cayenne, parsley and salt and pepper to taste. Remove from the heat and let cool.
• Melt the remaining two tablespoons butter and brush the top of each fish fillet. Spoon equal portions of the wild-rice mixture on top of each fillet. Smooth the mixture almost but not quite to the edges of each fillet.
• Sprinkle the top of the fillets with equal portions of the remaining two tablespoons bread crumb and the cheese. Place in the oven and bake seven to 10 minutes. To provide a better glaze, run the dish under the broiler for a minute or less. Combine the melted butter and lemon juice and pour over the fillets when served.

STUFFED FLOUNDER

Steps:

• Preheat the oven to 450 degrees F. Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion. Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20 minutes or until done. Garnish with parsley and lemon wedges.
• Being careful to not break apart lumps, pick the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately.
• Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill immediately.

WILD RICE STUFFING

Steps:

• In saucepan, melt butter. Add onions, celery, and mushrooms. You can either use mushroom pieces or finely chopped mushrooms. Cook 5 minutes.
• Add the rest of your ingredients and cook on high heat until it boils. Note: *I use Pacific Foods as it is gluten free. NOT ALL VEGETABLE BROTH IS GLUTEN FREE.
• Reduce heat and simmer at a low boil for up to 40 minutes. Be sure to watch it. If needed, add more vegetable broth to keep it moist.
• Remove from heat.
• Stuff turkey with wild rice stuffing and roast according to the size of your turkey in lbs.
• If you have left over stuffing or if you don't wish to stuff the bird, you must bake it in the oven to complete the cooking process. Bake in a covered casserole dish for 30-45 minutes at 350°F Be sure to add more water or broth if you think your rice looks like it needs more moisture. (Especially if you refrigerated it overnight). Just add 1/4 cup of water at a time until you think it looks moist enough.

WILD RICE STUFFING

Steps:

• Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes.
• Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes.
• Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.
• Serve or stuff your turkey or chicken.