Subj : Fishy Stuff was: Asian
To   : Shawn Highfield
From : Dave Drum
Date : Thu Jul 25 2024 05:47:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> Here's an other seafood thing I made up one night and Meal Mastered
 DD> it since it was a hit when I served it. Gonna have to swap ion soe GF
 DD> pasta if you do it at hoe, though.

 SH> I can pretty much change any recipe to suit Andrea now.  It's been
 SH> enough years and I have enough various flour types etc.

 SH> I saved it as she does like a (sort of) Alfredo. ;)

Here's another of my favourites I first made after having it in a sit
down restaurant. Of couse these days I buy this from my local fish shop
(Robert's Seafood - since 1916) as it's very good and lots easier than
making it in my tiny, cramped kitchen.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Stuffed Flounder
 Categories: Seafood, Stuffing, Breads
      Yield: 4 Servings
 
      4    (1 1/4 lb/500 g) flounders
    1/2 c  Celery; chopped fine
      1 cl Minced garlic
      8 tb Butter
    1/2 lb (225 g) shrimp; boiled,
           - chopped
    1/2 lb (225 g) crabmeat; picked
      1 lg Egg; slightly beaten
    1/2 c  Chopped green onions
      1 c  Bread crumbs or panko
      2 tb Chopped parsley
           Salt, pepper & cayenne
 
  Saute celery, onions and garlic in 4 tb melted butter.
  Add bread crumbs, shrimp, crabmeat and parsley. Mix well.
  Season to taste with salt, pepper and cayenne.
  
  Split thick side of each flounder, lengthwise and cross-
  wise, and loosen meat from bone of fish to form a pocket
  for stuffing.
  
  Brush well with additional melted buttter, salt & pepper.
  Stuff pocket with dressing.
  
  Melt remaining 4 tb butter in shallow baking pan. Place
  fish in pan. Cover and bake @ 375oF/190oC. for about 30
  minutes. Remove cover and bake additional 5 minutes.
  
  Courtesy Illinois Bell Telephone Pioneers
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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