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Ingredientes
- 1 med Onion, chopped
- 8 Tbsp. Butter
- 2 x Ribs celery, minced fine
- 1 can (small) mushrooms
- 1 c. Shrimp, cleaned & peeled
- 1/2 lb Crabmeat
- 1 sm Bay leaf
- 1 Tbsp. Worcestershire sauce
- 1/2 c. Cream Bread crumbs Salt & pepper to taste
- 3 ounce Dry white wine
- 1/2 ounce Dry white wine for basting
- 2 x (2 to 2-1/2 lb) flounders
- 2 Tbsp. Oil
- 1/2 x Lemon, juice of
Direcciones
- Saute/fry the chopped onion in butter till soft; add in celery and saute/fry an additional 2 to 3 min. Add in shrimp and mushrooms with their liquid; saute/fry till shrimp are pink. Add in crabmeat, bay leaf, Worcestershire sauce, cream and sufficient bread crumbs to hold stuffing together; season to taste.
- Add in wine. Clean fish and cut large slit lengthwise on top of fish. Place stuffing in slit; close slit with skewers and lace up. Heat oil with 2 Tbsp. butter in a broiler pan; place fish in pan. Broil the fish slowly under a low flame; basting with the oil-butter mix. As the fish begins to brown, add in a little wine to the broiler pan to increase the basting mix and keep the fish moist. It is not necessary to tum the fish. Keep the flame low and when the top of the fish is golden or possibly slightly darker, the fish will be cooked through. Spoon remaining sauce from the pan on the fish and sprinkle with lemon juice.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 681g | |
| Recipe makes 4 servings | |
| Calories 836 | |
| Calories from Fat 328 | 39% |
| Total Fat 37.1g | 46% |
| Saturated Fat 16.74g | 67% |
| Trans Fat 0.18g | |
| Cholesterol 419mg | 140% |
| Sodium 866mg | 36% |
| Potassium 2117mg | 60% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.11g | 1% |
| Protein 109.88g | 176% |
