Baked Stuffed Flounder With Cheese Sauce 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.

CRAB-STUFFED FLOUNDER WITH MORNAY SAUCE AND GREEN BEANS ALMONDINE

Steps:

• For the green beans almondine: Place a large pot of salted water over high heat and bring to a boil. Working in batches (to avoid crowding the pot and slowing the return a boil), cook the green beans for about 3 minutes, or until al dente. With a slotted spoon or tongs, transfer the green beans directly to an ice-filled bowl and shock to stop cooking. Drain well.
• Heat the butter in a large skillet over medium-high heat until foaming and beginning to smell nutty. Add the blanched green beans and toss to coat. Add the toasted almonds and season with salt and pepper.
• For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon to make a roux--it should look like wet sand. Cook, stirring, for a couple minutes and then whisk in milk. Bring to a simmer, stirring and scraping the bottom and scorners of the pan, and cook for a few minutes. Season with some salt, pepper and nutmeg. Remove from the heat and add the Gruyere, stirring until fully melted and combined.
• For the crab-stuffed flounder: Preheat the oven to 375 degrees F. Melt the butter in a skillet over medium-high heat. Add the shallots, garlic and celery; cook until softened, 4 to 5 minutes.
• Deglaze the pan with the vermouth and hot sauce to taste, and let cook for another minute. Pour the vegetables into a medium bowl and add the breadcrumbs, thyme and Old Bay; mix to combine. Gently fold in the crabmeat. Add salt and pepper to taste.
• Rinse and pat dry the flounder fillets and lay on a baking sheet. Spread the stuffing along half of each fillet and fold over to enclose. Dot evenly with butter and sprinkle with salt and pepper. Bake until cooked through, 25 to 30 minutes
• Set the stuffed flounder on serving plates and top with Mornay sauce. Serve with the green beans on the side.

BAKED STUFFED FLOUNDER WITH CHEESE SAUCE

Steps:

• Pre-heat oven to 350 degrees.
• Filling:.
• In medium pan melt butter over low heat. Saute onion with salt to sweat onion, until translucent.
• Add garlic and cook for 1 minute.
• Add spinach and lemon zest and cook until heated through.
• Add parsley and stir through.
• Remove from heat and keep warm.
• Sauce:.
• Place cream and wine in saucepan over medium heat and bring to gentle simmer.
• Gradually add grated cheese and stir until melted. Remove from heat and keep warm.
• Spread cooked rice evenly in a 2 &1/2 qt casserole dish.
• Season fish fillets with additional salt and the pepper.
• Divide the spinach mixture evenly among the fillets.
• Roll up fillets and place seam side down on the cooked rice.
• Pour cheese sauce over all.
• Bake, uncovered for 25 minutes. Let rest for 5 minutes before serving.
• Note: Serving size is approximate. The original recipe said "serves 4-6".

STUFFED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a large skillet over medium-high heat.
• Add the shrimp and garlic and cook, stirring frequently, for 5 minutes, or until the shrimp is opaque.
• Remove to a large bowl.
• Add the bread crumbs and cheese and stir to combine.
• Place the flounder on a work surface.
• Evenly divide the shrimp mixture among the fillets, spreading almost to the edge.
• Roll the fillets from a short end to enclose the filling.
• Secure with wooden picks.
• Place the rolls in a 13" x 9" baking dish.
• Pour the wine into the dish.
• Sprinkle with the parsley.
• Bake for 15 minutes, or until the fish flakes easily.

CHEESY MUSHROOM BAKED FLOUNDER

Steps:

• Preheat oven to 350. Lightly spray or grease a 13" x 9" baking pan.
• Place flounder filets in prepared pan.
• Sprinkle filets with thyme and chopped green onion. Scatter sliced mushrooms over top.
• Evenly sprinkle shredded cheese over top.
• In a small bowl, mix together melted butter, breadcrumbs, parsley and paprika. Sprinkle over top of cheese layer.
• Cover and bake for about 30 minutes.
• Uncover and broil for about 2-3 minutes to lightly brown the top.

STUFFED FLOUNDER

Steps:

• Sauté onions and green pepper in butter.
• In small bowl, gently blend by hand crabmeat, bread crumbs, egg, seasonings and mayonnaise.
• Place flounder on greased cookie sheet.
• Spread Mayonnaise on flounder.
• Sprinkle flounder with Bay seasoning and paprika.
• Top with crabmeat blend.
• Bake at 350°F for 20-25 minutes.

QUICK AND EASY BAKED STUFFED EGGS WITH CHEESE SAUCE

Steps:

• Split eggs lengthwise. Remove yolks and mash.
• Saute mushrooms in butter. Add mushrooms and seasonings (sauces)to yolks and mix well.
• Stuff into egg white shells and arrange in buttered, shallow casserole dish.
• TO MAKE CHEESE SAUCE.
• In a large saucepan, combine butter and flour and cook on medium heat just until butter and flour are well mixed.
• Add milk slowly and cook, stirring constantly, until mixture is smooth and thick.
• Remove from heat, fold in cheese and stir until cheese melts.
• Pour cheese sauce over eggs and sprinkle with breadcrumbs.
• Bake uncovered at 350 degrees for 20 minutes.

BAKED FLOUNDER WITH MAYONNAISE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Season fish with salt and pepper on both sides.
• Lightly coat a baking sheet with oil.
• Place fish on the sheet and bake 15-20 minutes, depending upon thickness, testing with a fork to see if done. As soon as the fish becomes slightly opaque, they are done.
• In the meantime, mix the sauce ingredients and test for seasoning. Top the fillets with the sauce once the fish has cooled a minute after coming out of the oven.