Founder Ingredients:
4 Gulf Coast Flounder fillets,
about 1/4 pound each
1 cup Gulf Coast Crabmeat, jumbo lump
4 Tbsp butter
1/4 cup green bell pepper, finely chopped
1/4 cup celery, finely chopped
1/4 cup yellow onion, finely chopped
1/8 tsp Worcestershire sauce
1/8 tsp Louisiana Original Hot Sauce
1/8 tsp Cajun spice
Salt, to taste
1 egg
1 Tbsp mayonnaise
1/3 cup bread crumbs
1/4 tsp paprika
2 tsp parsley, freshly chopped
Mornay Sauce Ingredients:
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk, heated but not boiled
1/2 cup grated gruyere cheese
2 egg yolks, slightly beaten
salt and pepper to taste
1/4 teaspoon nutmeg
Flounder Directions:
1) Preheat oven to 400ºF. Rinse Gulf Coast Flounder fillets and pat dry.
2) In small sauté pan on medium heat, melt butter; add peppers, celery and onions. Sauté for 8–10 minutes to wilt vegetables; don’t brown.
3) In a medium mixing bowl, combine Gulf Coast Crabmeat, Worcestershire sauce, Louisiana Original Hot Sauce, Cajun spice, salt, egg, mayonnaise, bread crumbs, paprika and chopped parsley. Mix thoroughly. Add sautéed vegetables and mix until all ingredients are incorporated.
4) Lay out flounder fillets on cutting board with flattest side up. Divide crabmeat mixture among fillets; mound down center of each. Fold fillets vertically over stuffing and transfer to a baking dish.
5) Bake at 400ºF for 10 minutes. Ladle a small amount of Mornay sauce on top and place back in oven for another 5 minutes.
Mornay Sauce Directions:
Melt butter in a saucepan over medium heat.
Add flour and stir until mixture is well blended.
Gradually whisk in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.
Lower heat to low and simmer, stirring frequently, for 5 minutes.
Add cheese and stir until melted.
Stir about 1/2 cup of hot sauce into egg yolks to temper; return to saucepan mixture, stirring until smooth and thoroughly heated.
Season with salt, pepper, and nutmeg.
Author: Recipe Source: Chef Nick Landry, Bruce Foods, New Iberia, La. for
Magazine: Louisiana Kitchen & Culture magazine
Source: http://www.eatgulfseafood.com/pdfs/RECIPE%20CARDS.pdf
Source: http://kitchenandculture.com/recipes/crabmeat-stuffed-flounder-mornay-sauce
