Hey,
Does anybody have a good recipe for flounder that has relatively accessible ingredients? (not too expensive and readily available.) I want to make some for my family. Thanks!


[This message has been edited by SweetChefShel (edited 01-10-2001).]

[This message has been edited by SweetChefShel (edited 01-10-2001).]

sorry, was having trouble with the smilies.

[This message has been edited by SweetChefShel (edited 01-10-2001).]

[cape chef]

sweet, Where do you live and what are you thinking of doing...Are you in a place that is hard to find the staples?
What does your family enjoy?
If you can be a little more specific i will try to help
PS my spell check crashed
cc

[Greg]

Sauteed w/brown butter sauce, medley of zucchini, yellow squash and carrot (julienned looks nice) and wild rice compote.

[cape chef]

Greg, Wild rice compote??
Please explain
cc

[Greg]

The chef I worked for called it a "compote". Probably an incorrect use of the term, like all the confits that are flying around these days. A mix of wild rice, brown rice, diced tomato, basil and something else that I cannot for my life remember (onions?). I was the broiler cook, only covered saute' a few times at that place. At least, that's my excuse, I hate forgetting recipes.

[This message has been edited by Greg (edited 01-10-2001).]

[Nick.Shu]

perhaps my assumption is that you may mean a rice pilaf with those things.

What I meant by not to expensive (I live in Chicago subs- we have plenty here) was the "Chef Shel Cooks at Home" version vs the "Chef Shel restaurant series". (i.e. I don't want to go crazy putting truffles or anything in it.)

[shroomgirl]

Fill with Spinach with green onions, herby soft cheese, an egg and alittle bread crumbs
Top with a creamy winey baby shrimp sauce...or alittle lemon butter.

STUFFED FLOUNDER

¼ cup butter or margarine
1 lb. crabmeat
½ cup green onions
1/3 cup milk
1/3 cup bread crumbs
3 lemons -- sliced
1 lemon -- juiced
1 large flounder
Tony Chachere's seasonings
Worcestershire sauce
red pepper
butter

Saute ¼ cup butter, crabmeat, green onions, milk and bread crumbs in skillet.
Slice open top (meaty) side of flounder.
Season flounder with lemon juice, Tony Chachere's seasonings, Worcestershire sauce and red pepper.
Stuff flounder under meat near the bone with crabmeat mixture.
Place sliced lemons on flounder and dab with butter.
Bake at 350º F. for 30 minutes, covered.
Then broil for 10 minutes, uncovered.

STUFFED FLOUNDER

¼ cup butter or margarine
1 lb. crabmeat
½ cup green onions
1/3 cup milk
1/3 cup bread crumbs
3 lemons -- sliced
1 lemon -- juiced
1 large flounder
Tony Chachere's seasonings
Worcestershire sauce
red pepper
butter

Saute ¼ cup butter, crabmeat, green onions, milk and bread crumbs in skillet.
Slice open top (meaty) side of flounder.
Season flounder with lemon juice, Tony Chachere's seasonings, Worcestershire sauce and red pepper.
Stuff flounder under meat near the bone with crabmeat mixture.
Place sliced lemons on flounder and dab with butter.
Bake at 350º F. for 30 minutes, covered.
Then broil for 10 minutes, uncovered.

STUFFED FLOUNDER

¼ cup butter or margarine
1 lb. crabmeat
½ cup green onions
1/3 cup milk
1/3 cup bread crumbs
3 lemons -- sliced
1 lemon -- juiced
1 large flounder
Tony Chachere's seasonings
Worcestershire sauce
red pepper
butter

Saute ¼ cup butter, crabmeat, green onions, milk and bread crumbs in skillet.
Slice open top (meaty) side of flounder.
Season flounder with lemon juice, Tony Chachere's seasonings, Worcestershire sauce and red pepper.
Stuff flounder under meat near the bone with crabmeat mixture.
Place sliced lemons on flounder and dab with butter.
Bake at 350º F. for 30 minutes, covered.
Then broil for 10 minutes, uncovered.