Guru Stuffed Flounder with Lemon Cream Sauce
There 2 keys to this incredible seafood dish, one is the freshest ingredients and two is cooking time, as always.
Because flounder is such a thin filet the stuffing will placed between two filets versus trying to cut a pocket and filling it with the stuffing.
The stuffing ingredients will be cooked as to avoid overcooking the fish.
Extra stuffing can be vacuum sealed and frozen.
Ingredients for Stuffing:
- 12 ounces Pecan pieces
- 1 lb Bacon
- ½ medium White onion (chopped)
- 3-4 cloves Garlic (chopped)
- 1 tablespoon Olive oil
- 1 lb 90-110 Shrimp
- 1 cup Dry white wine (chardonnay)
- 1 lb Lump crab meat
- 1 large Egg
- 2 cups Fresh bread crumbs
Louisiana Love Seasoning Blends to taste
Method:
Toast pecan pieces in heavy skillet or oven pan until fragrant, and reserve
Cook bacon until crispy, reserving bacon and rendered fat
In a large skillet over medium heat, add the bacon fat, olive oil, onions, garlic, shrimp, wine, and about a tablespoon of Louisiana Love.
Cook until shrimp are just opaque and onions are clear.
Remove from heat and reserve, being sure to keep all of the liquid that has formed in the pan.
Allow to cool for a few minutes then roughly chop.
Crumble the bacon.
Pick through the crab meat removing any shell pieces.
In a large mixing bowl, add the shrimp mixture with liquid, pecans, bacon, crab meat, egg, and Louisiana Love to taste.
Combine all adding just enough bread crumbs to hold the mixture together when pressed.
Ingredients for Lemon Cream Sauce:
- 1 tablespoon Unsalted butter
- ½ cup White onion (chopped)
- 2-3 cloves Garlic (chopped)
- ½ cup Dry white wine (chardonnay)
- 1 pint Heavy whipping cream
- 1 tablespoon Corn starch dissolved in cold water
- 1 large Lemon (zested and juiced)
- Louisiana Love Seasoning Blends to taste
Method for Lemon Cream Sauce:
Place a medium, heavy skillet over medium-high heat adding the butter and oil.
Once the butter has melted, reduce the heat to medium, add the onions and garlic cooking until the onions are clear being sure not to brown.
Add the wine and cook for 3-4 minutes once boiling.
Add the cream and bring to a boil for 2-3 minutes.
Whisk corn starch solution in a steady stream, once boiling reduce to simmer for 3-4 minutes.
Add lemon juice, zest, and Louisiana Love Seasoning to taste.
Method for Stuffed Flounder:
Prepare a hardwood fire, and place a cast iron skillet or griddle plate to get hot.
Dry the flounder filets well with paper towels, lightly oil each filet, and season with Louisiana Love.
Lay about ½” of stuffing on one filet and cover with the other pressing lightly together.
Oil the pan and place the fish.
Allow to cook for 5 minutes, then using two spatulas, turn to the other side and cook for 5 minutes more.
The fish is done when it flakes apart easily.
Remove to a plate and top with Lemon Cream Sauce.
Stay hungry.