Mussel Stuffed Flounder Fillets With Vegetables And Mussel Broth Recipes

STUFFED FLOUNDER FILLETS

Steps:

• Preheat oven to 400°F.
• Rinse fillets, pat dry with paper towels.
• Sauté onions over medium heat until tender. Add celery, carrot, and pepper.
• Reduce heat to medium low, cover and cook for 5 minutes, until vegetables are tender.
• Increase heat to medium-high, stir in thyme and cook until all moisture is absorbed. Stir in 1 tablespoon parsley.
• Spoon an equal amount of stuffing into center of each fillet.
• Roll lengthwise and seal with a toothpick.
• Place filets, seam side down, into coated casserole dish.
• In small bowl combine cheese, mayonnaise, and mustard.
• Spread over fish, sprinkle with lemon juice.
• Bake 20 minutes until the fish flakes easily with fork.

FLOUNDER ROLL-UPS

Steps:

• In a bowl, combine the first seven ingredients; stir in egg. Spread over fillets; roll up and secure with toothpicks. Place seam side down in an ungreased 2-qt. baking dish. Combine the cream and sherry or broth; pour over roll-ups. , Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Remove roll-ups and keep warm., In a small saucepan, melt butter; stir in flour until smooth. Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over roll-ups.

STUFFED FLOUNDER FOR MAMA

Steps:

• Preheat the oven to 350°F. Brush a large baking dish with oil.
• Heat the 1 tablespoon oil in a large skillet over medium heat. Add the onion and celery and cook until clear and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat and transfer the mixture to a large bowl to cool slightly. Add the breadcrumbs, eggs, parsley, paprika, and cayenne. Season with salt and pepper. Using a large spatula, fold in the crabmeat, taking care not to break the lumps.
• Season both sides of the fish fillets with salt and pepper. Place the fillets in the prepared baking dish and top each with an equal amount of crabmeat mixture, patting to a uniform thickness. Top each fillet with a piece of butter. Bake until the fish are cooked through, 15 to 20 minutes. Serve immediately.

LINDA'S STUFFED HADDOCK OR FLOUNDER

Steps:

• Lay your fish filets out in a lg. casserole dish, or a 9x13" baking pan.
• Squirt with fresh lemon juice, and dot with pats of butter.
• Take the sleeve of Ritz crackers and crush finely in a bowl.
• Add crabmeat to it, and mix well.
• Add 1 stick of melted butter to it, and mix well.
• Spread a 1" thick layer over your fish fillets.
• Put in a preheated 350 oven, and bake for 20-25 mins., or until fish is no longer opague in the middle.
• Serve with fresh lemon squirted on top.

MUSSEL-STUFFED FLOUNDER FILLETS WITH VEGETABLES AND MUSSEL BROTH

Steps:

• Steam the mussels (see recipe). Reserve the broth. Remove the mussels from their shells and halve them if large. Lay the flounder on a work surface, skin side up. Season with 1 teaspoon salt and some pepper. Lay 4 mussels (or 8 halves) on each piece of fillet and roll it up like a jellyroll. Set aside.
• Heat the olive oil in a large saucepan over low heat. Add the onion and carrots, and cook until softened, about 15 minutes. Measure the mussel broth and add enough water to equal 1 1/2 cups. Stir in 1 teaspoon salt. Layer the potato slices over the onions and carrots, add the broth and bring to a boil. Reduce to a simmer, cover and cook for 12 minutes. Place the flounder rolls on top of the potatoes, cover and cook until fish is just cooked through, about 10 minutes.
• Carefully place 1 flounder roll in each of 4 soup plates. Divide the vegetables among the plates, arranging them around the fish. Ladle the broth over and serve immediately.