Sunday, April 17, 2011

Crab stuffed flounder



If I had to choose my favorite fish, I'm certain it would be flounder, with cod and haddock a close second. I just really enjoy the delicate flavor of this fish but then when you add some Maine lump crabmeat to the formula, a bit of spinach, seasoned panko and a drizzle of limoncello sauce on top--what's not to love? It's light, bright and oh so delicious!






Crab Stuffed Flounder Rolls

1 1/2 lbs flounder
1/2 cup baby spinach
1 shallot, minced
2 tsp olive oil
1/2 cup seasoned panko crumbs
1/2 lb. jumbo lump crab meat, picked through for shells
juice of one lemon
zest of one lemon
sea salt, white pepper
fresh herb blend--minced rosemary, savory and thyme leaf

Limoncello cream sauce

Approximately 2 teaspoons Lemon Zest
1/8 cup Limoncello
1/2 cup light cream

Gently warm the cream with the grated lemon zest. Once warmed, add the limoncello and stir well for just a moment or two.



Squeeze the lemon over flounder filets and season with sea salt and white pepper. Place filets in a buttered casserole and set aside. Wilt spinach in olive oil in a small skillet. Add shallots, panko crumbs and lump crab meat. Heat just a few minutes. Spread this stuffing over the filets evenly, and roll each, making sure the seam side ends up on the bottom. Drizzle just a bit of olive oil over each stuffed filet and top with herb blend. Bake in a 400 degree oven for twenty minutes. Drizzle with a light limoncello cream sauce and serve. Enjoy!

7 comments:

Grace said...

Flounder is truly a delicious fish. I must say, the best fish I've ever had was fresh caught Porgie, which was battered and fried. But flounder certainly never disappoints.

For those of us who are (unfortunately, just barely) under 21, what would you recommend in the sauce other than limoncello?

YankeeSoaper said...

Hi Grace.
I've also had Porgie, and yes it too is a great fish, especially fried. For the limoncello substitute, simply use fresh squeezed lemon juice. It won't disapoint either ;-) Thanks for stopping by.

Ciao Chow Linda said...

The limoncello is totally unexpected but I can't wait to try it. But I don't have a gorgeous fish plate like yours, darn it.

Proud Italian Cook said...

Limoncello cream sauce? Where have I been? It sounds wonderful, thank you!!

YankeeSoaper said...

LOL TY Linda. A good friend of mine made my plate--actually I talked him into a graduated set, so I have smaller of the same. I might be able to talk him into making another if your interested. ;-) http://www.sunburstclayworks.com/thepotter.php

YankeeSoaper said...

Not sure Marie.. c'mon over to the limoncello side ;-) LOL TY

Karen said...

This is food fit for company. I bet that cream sauce just makes this dish!