COMMENT:
Nathaniel Burton was born in McComb, Mississippi in 1914. Starting
as a busboy at the Hotel New Orleans, he has worked at many fine
places including Hotel Pontchartrain. He has taught apprentice cooks
at the Culinary Institute at Hyde Park and has lectured and done
demonstrations at Cornell University Hotel School.
INGREDIENTS:
- 6 (1 lb) flounder, deboned
- 1/4 cup melted butter
- 1 cup onion, minced
- 1 cup celery, minced
- 1/2 cup each red and green bell pepper, minced
- 1/4 cup garlic, minced
- 1/2 cup white wine
- 1 cup cream
- 1 lb lump crabmeat
- seasoned Italian breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/2 cup white wine
- 1 cup water
- salt and pepper to taste
METHOD:
Preheat oven to 375 degrees F. Have your seafood supplier scale,
dehead and thoroughly clean 6 flounder. Using a sharp paring knife,
cut a slit down the center of the dark side of the flounder from
head to tail. Following the rib bone, form a pocket with the knife
blade down each side to the fins. This pocket will serve as the
receptacle for the stuffing. Season the flounder well, inside and
out, using salt and pepper. In a large saute pan, melt butter over
medium-high heat. Add onions, celery, bell pepper and garlic and
saute 2 to 3 minutes, or until vegetables are wilted. Deglaze with
wine and reduce to 1/2 volume. Add cream, bring to a rolling boil,
reduce to simmer and add crabmeat, blending well into the vegetable
mixture. Season to taste using salt and pepper. Sprinkle in breadcrumbs
one cup at a time until stuffing consistency is achieved. The more
breadcrumbs added, the more "bread-like" the stuffing
becomes. I prefer as little breadcrumbs as possible to hold the
product together. Remove from heat and fold in Parmesan cheese and
adjust seasonings if necessary. Place the 6 flounder on a large
cookie sheet and divide stuffing equally between each fish. You
may wish to add a slice of lemon and a sprinkle of Paprika on top
of the stuffing in each pocket. Add the remaining wine and water
to the bottom of the sheet and bake for 25 minutes or until stuffing
is heated throughout. Serve immediately. |
