stuffed flounder

(1 rating)
Recipe by
Susan McGreevy
Port Jeff Station, NY

This is a recipe my brother Michael got from a friend and it became a family favorite.

(1 rating)
yield 8 serving(s)
prep time 45 Min
cook time 35 Min

Ingredients For stuffed flounder

  • 1/4 c
    onion, chopped
  • 3 1/4 Tbsp
    butter
  • 3 oz
    can broiled chopped mushrooms, drained but reserve liquid
  • 7 oz
    canned crabmeat, flaked
  • 7 oz
    shrimp
  • 7 oz
    clams
  • 1/2 c
    ritz cracker crumbs
  • 3 1/4 tsp
    salt
  • 1-2 Tbsp
    parsley
  • milk
  • 1 c
    shredded swiss cheese
  • 1/2 tsp
    paprika
  • 3 Tbsp
    flour
  • 8
    flounder fillets
  • 1/2 c
    white wine
  • SAUCE
  • 3 Tbsp
    butter
  • 1/2 tsp
    salt
  • 3 Tbsp
    flour
  • 1/2 c
    white wine
  • milk

How To Make stuffed flounder

  • 1
    In a skillet, saute 1/4 tbsp butter and onion, until tender but not brown. Stir in drained mushrooms, crabmeat, clams, shrimp, crackers, parsely, 1/2 tsp salt, dash pepper.
  • 2
    Spread onto fillets. Roll and place seam side down in a butter baking dish. Preheat oven to 400 degrees.
  • 3
    Sauce: in a saucepan melt 3 tbsp butter, whisk in 3 tbsp flour, 1/4 tsp salt and add milk to the reserved mushroom liquid to make 1 1/2 cups and add 1/2 cup wine. Cook until thick and bubbles. Add salt and pepper to taste.
  • 4
    Pour over fillets and bake for 25 minutes. Sprinkle wiht cheese and paprika and bake 10 minutes longer or until fish is flaky.

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