Jill's Stuffed Flounder



Kathy in NZ wrote:

> I also wondered about the technique. Flounder are very delicate.

It didn't break. I just couldn't get the fish to stay in place, and
the stuffing kept going all over. It may have been that the fillets I
started with weren't long enough, or I may have taken the directions in
this recipe too literally. Or both :)

It still tasted wonderful. I'll have to check some other recipes and
see if I can figure out the technique better for the next time I make
this.

Pat
 
Wayne Boatwright wrote:
> On Wed 05 Apr 2006 12:15:41a, Thus Spake Zarathustra, or was it Kathy
> in NZ?
>
>> On 4 Apr 2006 17:52:17 -0700, "Cryambers" <[email protected]> wrote:
>>
>>> jmcquown wrote:
>>>> By request from Nancy. I figured out how to do this by watching
>>>> the guys on the line at Red Lobster back in 1981.
>>> It tasted great, but I had some trouble with the technique.
>>> Wrapping the fillets around the stuffing resulted in kind of a
>>> mess, and I ended up just topping a bunch of flounder fillets with
>>> the crab-shrimp stuffing, which was very good. I topped the
>>> fillets with that and some dots of butter and the paprika.
>>
>> I also wondered about the technique. Flounder are very delicate.
>>
>> Kathy in NZ
>>
>
> Rolled stuffed flounder or even sole is not uncommon. There are
> scads of various recipes using this technique. Most fish has a
> delicate texture compared to meat. I assume handling with care is
> necessary to the process. I have to admit that I've not tried it.
> Here's a picture of one such recipe...
>
> http://tinyurl.com/q73tb

Thanks, Wayne. That's pretty much what it should look like. It's not so
much "rolled" as wrapped.

Jill
 
Cryambers wrote:
> Kathy in NZ wrote:
>
>> I also wondered about the technique. Flounder are very delicate.
>
> It didn't break. I just couldn't get the fish to stay in place, and
> the stuffing kept going all over. It may have been that the fillets I
> started with weren't long enough, or I may have taken the directions
> in this recipe too literally. Or both :)
>
> It still tasted wonderful. I'll have to check some other recipes and
> see if I can figure out the technique better for the next time I make
> this.
>
> Pat

I'm glad you enjoyed it! It was probably the first recipe I recreated. I
was oh, about 21 years old at the time. A girlfriend and I each decided to
try to cook something we'd never prepared before; went grocery shopping,
then back to her place and started cooking. You tasted the result :)

Jill
 
"jmcquown" <[email protected]> wrote

> Thanks, Wayne. That's pretty much what it should look like. It's not so
> much "rolled" as wrapped.

Jill, when I've had stuffed flounder in restaurants, it
is stuffing with a piece of fish under it and over it, that's
how I planned to make it. I'm sure that'll be fine?

Thanks for the reminder, I have to take some shrimp out
of the freezer. And the flounder, too.

Normally I buy fresh fish, be it catfish or flounder, but I
remember as a kid my mother would just pull a brick of
frozen flounder out of the freezer. I recently wondered
if that still existed and looked for it. No frozen cardboard
box now, it's vacuum packed.

nancy
 
On Wed 05 Apr 2006 07:28:08a, Thus Spake Zarathustra, or was it jmcquown?

> Wayne Boatwright wrote:
>> On Wed 05 Apr 2006 12:15:41a, Thus Spake Zarathustra, or was it Kathy
>> in NZ?
>>
>>> On 4 Apr 2006 17:52:17 -0700, "Cryambers" <[email protected]> wrote:
>>>
>>>> jmcquown wrote:
>>>>> By request from Nancy. I figured out how to do this by watching
>>>>> the guys on the line at Red Lobster back in 1981.
>>>> It tasted great, but I had some trouble with the technique.
>>>> Wrapping the fillets around the stuffing resulted in kind of a
>>>> mess, and I ended up just topping a bunch of flounder fillets with
>>>> the crab-shrimp stuffing, which was very good. I topped the fillets
>>>> with that and some dots of butter and the paprika.
>>>
>>> I also wondered about the technique. Flounder are very delicate.
>>>
>>> Kathy in NZ
>>>
>>
>> Rolled stuffed flounder or even sole is not uncommon. There are
>> scads of various recipes using this technique. Most fish has a
>> delicate texture compared to meat. I assume handling with care is
>> necessary to the process. I have to admit that I've not tried it.
>> Here's a picture of one such recipe...
>>
>> http://tinyurl.com/q73tb
>
> Thanks, Wayne. That's pretty much what it should look like. It's not so
> much "rolled" as wrapped.
>
> Jill
>
>

My pleasure.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!
 
jmcquown wrote:

> I'm glad you enjoyed it! It was probably the first recipe I recreated. I
> was oh, about 21 years old at the time. A girlfriend and I each decided to
> try to cook something we'd never prepared before; went grocery shopping,
> then back to her place and started cooking. You tasted the result :)
>
It's definitely a winner. I'm great at improvising recipes but not so
good at recreating restaurant recipes. I can figure out much better
what goes together starting myself from scratch than trying to identify
what ingredients are used in something and how to put them together.
Interestingly (I suppose), if I read someone's detailed description of
a dish, I can do a decent recreation, but not from eating it or even
from watching it prepared.

Pat
 
"jmcquown" <[email protected]> wrote

> By request from Nancy. I figured out how to do this by watching the guys
> on
> the line at Red Lobster back in 1981.

Thanks Jill! That was great, I really loved it. I did make
too much stuffing for the flounder I had, I just baked it in a
ramekin separately. Appreciate you posting the recipe for
me.

I made a box of potatoes au gratin, I'd bought it when I bought
the box of scalloped potatoes however long ago ... they went
over well, too.

nancy
 
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