Stuffed Flounder recipe
In this episode I will show you how to prepare and cook stuffed flounder. Fairly simple recipe and takes approximately 45 minutes.
Written recipe:
Things you'll need:
Flounder Filet
Shrimp
Scallops
Crab Meat
Parsley
Olive Oil
Камбала по-флорентийски - Flounder Florentine
English/Russian description:
8 flounder fillets
For stuffing:
2.5 ounces frozen chopped spinach
2 gloves minced garlic
0.5 cup ricotta cheese
2 table spoons sour cream
0.25 cup dry bread crumbs
2 table spoons chopped onions
0.5 fresh lemon
0.25 tea spoon ground nutmeg
black pepper, a bit of chili, oregano, salt to taste.
In a bowl, mix well spinach, ricotta, sour cream, onions, bread crumbs, nutmeg. Add chili pepper, oregano, salt.
Sprinkle fillets with salt, black pepper, oregano on both sides
Spread the stuffing mixture over each fillet, only to about one half from the tail edge
Starting from tail edge, roll up the fillets, secure with toothpicks
Put the fish rolls into baking dish, coated with oil
If you have some stuffing remaining, put it on sliced tomatoes and add to the dish
Sprinkle each fillet with olive oil and lemon juice
Heat the oven to 420F and bake for 10 minutes
Remove the tooth picks and serve right away.
8 филе камбалы
Для начинки:
70 гр замороженного нарезанного шпината (отжатого)
2 зубочка измельченного чеснока
0,5 стакана сыра рикотта
2 столовых ложки сметаны
0,25 стакана панировочных сухарей
2 столовых ложки ложки нарезанного лука
0.5 свежего лимона
0.25 чайной ложки молотого мускатного ореха
черный перец, немного перца Чили, орегано, соль по вкусу
В миске перемешать шпинат, рикотту, сметану, лук, хлебные крошки, мускатный орех. Добавить перец Чили, орегано, соль
Посыпать филе солью, черным перцем, орегано с обеих сторон
Распределите начинку смеси на каждое филе, только до половины, начиная от хвостовой кромки.
Начиная от хвостовой части, завернуть в виде рулета и закрепить зубочистками.
Положить рыбные рулетики в форму для запекания, смазанную маслом.
Если осталась начинка, положить сверху на ломтики помидоров и добавить в форму.
Смазать каждое филе оливковым маслом и сбрызнуть лимонным соком
Разогреть духовку до 215C и выпекать в течение 10 минут
Удалить зубочистки и подавать горячим.
Baked stuffed flounder with shrimp and crabmeat
This baked flounder roll-ups are delicious and full of flavor,
and they are quite easy to prepare.
My family loves this recipe and I prepare it often,
I usually use fillets of fish such as flounder or sole,
and I serve them with rice pilaf and steamed vegetables.
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Ingredients for 4 servings:
1,1/2 pounds (700g) of fish fillets without skin or pin bones
flounder or sole or tilapia (or other flat white fish will do)
1 can (6.5 ounce)(200g)crabmeat drained and flaked
8 uncooked shrimp, peeled, deveined and chopped
1/2 small bell pepper finely chopped
1/2 small onion finely chopped
1/4 stalk celery finely chopped
2 cloves of garlic, finely chopped
2 tablespoons of olive oil
4 tablespoons melted butter, divided
1/2 cup (200g) of seasoned breadcrumbs
2 tablespoons chopped parsley
1/4 cup (100 ml) white wine, vegetable stock or water
1 large bay leafs
2 small lemons
1/4 teaspoon paprika
salt and pepper to taste
1 heaped tablespoon of mayonnaise
1 eggs, slightly beaten
1/4 teaspoon old bay seasoning
1 heaping tablespoon grated Parmesan (optional)
Instructions
Finely chop the vegetables and lightly fry in olive oil and butter.
When cooked, remove from heat and let cool, and add the crabmeat, breadcrumbs, mayonnaise,
the beaten egg, salt, pepper and chopped parsley.
Mix and spoon 1 spoonful of the filling on top of each fish fillet.
Wrap the fillet ends around the filling and pin with a wooden skewer
if necessary. (NOTE don't forget to remove the wooden skewers from the rolls before serving)
Place the fillets rolls on a lightly greased baking sheet.
Garnish with a little butter, water or white wine, breadcrumbs, lemon juice and paprika. Place in a preheated oven and cook for about 20 minutes at 375°f (180°c), or until the fish flakes easily. At the end of cooking, arrange the rolls on a serving plate, or individual serving and topped with a little of the lemon and butter sauce, sprinkle lightly with parsley and serve immediately with lemon slices and your favorite side dish.
How to cook poor mans stuffed flounder Recipe
*Scroll down for Recipe*Simple and cheap stuffed flounder. Give it a try and you will still impress. I promise.
Poor man’s Stuffed Flounder
Ingredients
6 flounder fillets
12 oz imitation crabmeat chopped
½ cup panko bread crumbs plus 2 Tablespoons for topping
1/3 cup freshly chopped parsley
¼ teaspoon garlic powder
1/3 cup mayo or plain Greek yogurt
1 lemon halved
Salt and Pepper to taste
6 pats of butter
Cooking spray
Directions
Preheat oven to 350 degrees. In a large bowl mix together crabmeat, breadcrumbs, parsley, garlic powder, mayo/yogurt, juice from half lemon, pinch of salt and pepper. Then lay out flounder fillets and sprinkle with salt and pepper on both sides. Place about 1 ½ Tablespoons of mixture in center of fillet. Roll starting with the narrow side of the fillet first. Place them seam side down in an oven safe baking dish that was sprayed with cooking spray. Spray tops of fillets with cooking spray and then sprinkle panko bread crumbs, paprika and the juice of a half lemon on them. You can also add a half cup of white wine to the baking dish if you have. Then add a pat of butter on each and bake at 350 degrees for 25-30 minutes.
Florentine Salmon
The rivers have opened and fresh, wild-caught salmon is flowing into our Seafood Department.
Flown in direct overnight, our wild salmon is guaranteed fresh, which means this Florentine dish from Chef Billy Parisi is bursting with bright, savory seafood flavor. Bon Appétit!
Florentine Salmon
Serves 4
Ingredients
4 8 oz. wild-caught salmon fillets
3 Tbsp. olive oil
1 pt. button mushrooms, sliced
2 garlic cloves, finely minced
2 cups packed baby spinach
2 cups heavy whipping cream
1 cup cherry tomatoes, sliced
¼ cup sundried tomatoes, sliced
2 Tbsp. fresh basil, chiffonade
Salt and pepper, to taste
Instructions
1. Season the salmon with salt and pepper.
2. Pour the oil into a large frying pan over high heat. Once it begins to lightly smoke, add the salmon skin-side-down. Turn the heat down to medium-high and cook for 3-4 minutes.
3. Flip the salmon and gently remove and discard the skin using tongs.
4. Cook the salmon for 3-4 more minutes, then remove them from the pan.
5. Add the mushrooms and sauté for 3-4 minutes, or until lightly browned.
6. Stir in the garlic and cook for 1 minute before adding in the spinach.
7. Cook the spinach just until wilted. Pour in the cream and cook over medium heat until it becomes very thick, like alfredo sauce.
8. Finish the sauce with the cherry tomatoes, sundried tomatoes, basil, salt and pepper and mix until combined.
9. Add the salmon back into the pan to heat.
10. Serve and enjoy!