60. Dinner seems to arrive very quickly in my home, every evening. What a job we have as moms, keeping everyone happy, satisfied and full! They are always coming back for more. And just when you've cleaned up the kitchen, someone is filling up the sink again with bowls, cups, dishes and unidentifiable substances.
Flounder has been on sale lately and I have been searching for new interesting recipes to make. The recipe I made last night was so yummy. It was "Stuffed Flounder Fillets" and
There were several steps but it was a very simple process. The original recipe called for crab, but I had precooked frozen shrimp as a substitute and chicken stock in place of white wine and milk for the cream. I decreased the butter as well. How delicious it was with steamed asparagus and rice.
"Stuffed Flounder Fillets"
The American Country Inn and Bed and Breakfast Cookbook
page 184, 185
6 flounder fillets, de-boned
2 Tblsp lemon juice
Salt
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2 Tblsp finely chopped shallots
4 Tblsp diced green onions
1/2 cup butter
flour
½ cup light cream
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5 oz. king crab, (or shrimp)
½ cup dry white wine
white pepper to taste
Tabasco Sauce to taste
½ cup fresh bread crumbs
2 eggs, beaten
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½ cup flour
2 eggs, lightly beaten
fresh bread crumbs
½ cup clarified butter
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Wine
Shallots
Herbs
Brown Stock
Marinate the fillets for 1 hour in the lemon juice and salt.
Sauté the shallots and green onion in butter until tender. Add enough
flour (about 2 tablespoons) to make a cream roux. Cook for a few minutes
and add the cream. After bringing to a boil, reduce
to a simmer, add the crab (shrimp), wine and seasonings.
Remove from heat and
add ½ cup bread crumbs and 2 eggs.
The filling should be firm yet spreadable.
Spread on the fish and roll in a spiral.
Coat the rolls in flour, the beaten eggs and
bread crumbs. 
Brown in clarified butter. Bake in a 350º oven for 20 to 25 minutes.
Let set for 10 to 15 minutes.
In a saucepan, combine the wine, shallots and herbs.
Reduce by half, and add the brown
stock. Serve with the flounder fillets.
Serves 6
"If the Divine Creator has taken pains
to give us delicious and exquisite things to eat,
the least we can do
is prepare them well and serve them with ceremony."
~ Fernand Point
