From jrweeks1@mindspring.com Wed Jun 7 15:00:05 2000 Date: 31 May 2000 14:24:36 -0600 From: Jeffrey Weeks Newsgroups: rec.food.recipes Subject: Rolled Flounder Stuffed with Blue Crab Followup-To: rec.food.cooking Rolled Flounder Stuffed with Blue Crab Pretty enough for an elegant dinner party, but substantial enough for a hungry after-fishing fish feast. Takes a little time and a lot of ingredients, but worth it unless you're broke or in a hurry (unfortunately I'm often both). It you don't have real blue crab use frozen or imitation crabmeat, but don't expect the authentic lowcountry flavor. 8 flounder fillets 1/2 cup butter 2 tablespoons flour 2 cans chicken broth 3/4 cup sliced mushrooms 4 tablespoons heavy cream 2 tablespoons brandy 1/2 cup fresh shrimp, peeled & cooked 1/2 cup fresh blue crab meat 2 tablespoons bread crumbs salt & pepper to taste Melt half the butter in a saucepan. Stir in the flour, and cook about 2 minutes over gentle. Stir in broth and bring to the boil. Add the mushrooms, and allow to cook until the sauce thickens. Add the cream and re-boil the sauce. Remove the sauce from the heat, and stir in the brandy, shrimp, crab, bread crumbs, and salt and pepper. Cut the fish fillets in half lengthwise and spread the filling on the side of the fish that was skinned. Roll the fish up and secure with cocktail sticks. Arrange in a buttered baking dish, and dot the remaining butter over the top. Cook in an oven preheated to 350 degrees Fahrenheit , 20-30 minutes, until the fish is just firm. Serves 6. Courtesy of www.surfandsalt.com. ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.