The Literate Chef

Posts Tagged ‘italian flavored breadcrumbs’

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Baked Flounder Stuffed with Crabmeat

In Fish, Recipes, Seafood on January 12, 2012 at 5:51 PM

Baked Flounder Stuffed with Crabmeat

(Active preparation time 30 minutes; cooking time 20 minutes: Serves 2)

Ingredients for Crabmeat Stuffing (makes about 8 tablespoons of stuffing):

2 tbsps. unsalted butter
1 shallot, finely chopped
4 oz. crabmeat
1 tsp. Powdered Mustard
1 heaping tsp. Hot Hungarian Paprika
¼ cup dry white wine
1 tablespoon Italian Flavored Breadcrumbs
4 sage leaves, chopped

Other Ingredients:

4 Flounder fillets about 14 oz. in total
4 small pats of butter
Hot Hungarian paprika, for sprinkling
½ cup dry white wine
½ teaspoon or more of Wondra Flour
Lemon wedges

Preparation: Pre-Heat Oven to 375 degrees

For the Stuffing:
1.    Melt the butter in a medium sauté pan over medium-low flame.
2.    Add shallots and sauté until translucent.
3.    Add crabmeat and breakup large pieces with a fork, add spices.
4.    Add wine and cook down a few minutes, stirring mixture continuously.
5.    Add breadcrumbs until liquid is all absorbed, stirring mixture continuously.
6.    Add chopped sage, and stir into mixture.
7.    Remove stuffing from pan, place in a small bowl and allow to cool, prior to stuffing the fish.

Crabmeat Stuffing

For the Flounder:
1.    Spread fillets out on a carving board, with the narrower, pointed end of the fillets facing the away from you and the fillets tuned so that the inside is face up.
2.    Take about 2 tablespoon of crabmeat stuffing and beginning at the end of the fillet closest to you, lay the stuffing on the sole spreading it out as you move upward, but stopping about 1.5 inches from the narrow end.

Preparing the Flounder

3.    Roll-up the fillets starting with the end nearest you and secure each with a toothpick.
4.    Place the rolled-up fillets in a non-reactive baking dish, with toothpick sides facing down and top each with a pat of butter, and sprinkle with paprika.


5.    Bake in a pre-heated 375 degree oven on the top shelf for 18 minutes.
6.    After 9 minutes into the baking, add  ½ cup of dry white wine.
7.    When fish is cooked, remove from pan and set aside and keep warm.
8.    Pour off the liquid into a small pot and boil on high for 2 to 3 minutes, while whisking in a ½ teaspoon or more of Wondra flour to thicken.
9.    Pour sauce over fillets and serve immediately, with lemon wedges.

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Fillet of Sole Stuffed with Crabmeat and Shrimp

In Fish, Recipes, Seafood on October 2, 2011 at 4:21 PM

(Preparation time about 15 minutes, cooking time 8 minutes)

Ingredients:

6 tbsps. unsalted butter
1 tbsp. crushed garlic
2 tbsps. chopped fresh oregano
1 cup of shredded crabmeat, about 8 oz.
1 cup chopped cooked shrimp, about 7 or 8 (1/4 lb.)
¼ cup Italian –flavored breadcrumbs
½ tsp. celery seed
½ tsp. hot Hungarian paprika plus extra
4 fillets Grey Sole or any other firm, thin white fish such as Flounder, about ¼ lb each
¾ cup dry white wine
Toothpicks

Preparation:

For the Crabmeat/Shrimp Stuffing:

1.    Melt 3 tbsps. of the butter in a small sauce pan on medium heat.
2.    Add the garlic and sauté lightly, do not let brown.
3.    Stir in the oregano.
4.    Add the shrimp & crabmeat.
5.    Stir in the breadcrumbs, celery seed and ½ teaspoon of paprika.
6.    Cook the mixture on medium for about 3 to 4 minutes to blend the flavors.

For the Stuffed Fillets:

Adding the stuffing

1.    Lay the fillets out on a cutting board, with the narrow end toward you.

2.    Spoon the stuffing onto the fillets, leaving about ¾ inch clear from either end.
3.    Gently roll up each fillet starting from the narrow end. Secure each roll with 2 toothpicks.

Rolled Fillets

4.    Sprinkle each roll with the additional paprika.
5.    Melt the remaining 3 tablespoons of butter on high heat in a non-stick sauté pan with a cover.
6.    When the butter is bubbling, gently add the rolled fillets and reduce heat to medium.
7.    Saute the fillets on three sides, turning each fillet 1/3 of a turn after 1 minute, for a total of 3 minutes.
8.    Return heat to high, add the wine, bring to a boil, cover and cook for 5 minutes more.

9.     Carefully transfer the fish to individual plates and spoon the remaining gravy and loose stuffing over each fillet.

Fillet of Sole Stuffed with Crabmeat & Shrimp

Serve with steamed asparagus, dressed with butter and lemon, and a dry white wine such as Sancerre or Sauvignon Blanc.

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Striped Bass Oreganata

In Fish, Recipes, Seafood on August 15, 2011 at 10:28 AM

Striped Bass Oreganata with Sautéed Spinach

Serves 2: Cooking time – 35 minutes; total time – 40 minutes

Ingredients:

6 tbsp. Italian-flavored breadcrumbs
½ tsp. ground black pepper
1 tsp. chopped fresh oregano, about 4 sprigs, stems removed and discarded
3 ½ tbsp. + 1 tsp. extra virgin olive oil
1 ½ tbsp. fresh lemon juice, about ½ lemon squeezed
Fillet of Striped Bass, about 14 oz.
1/8 tsp. kosher salt
Freshly ground pepper taste
6 slices of lemon, about 1/8 inch thick
1 piece of heavy duty aluminum foil, about 18 x 18 inches square

Preparation:

1.    Pre-heat oven to 500 degrees.
2.    while the oven is heating, mix the first three ingredients in a small bowl.
3.    Add the 3 ½ tbsp. of olive oil and the lemon juice, mix well to form a paste.
4.    Coat the fish with the remaining 1 tsp. of olive oil and sprinkle with kosher salt and fresh ground pepper.
5.    Spoon the oreganata paste over the fish to coat it evenly.
6.    Overlap the lemon slices on the aluminum foil.
7.    Place the coated fillet on top of the lemon, and fold the aluminum paper to make a tent, leaving space above the fish.
8.    Place the package on a shallow baking pan and cook for 30-35 minutes depending on thickness of the fish.

Serve with lemon wedge,  a side sautéed spinach and a glass of Rosé.

Note: This dish can be made with any firm, white, fish, such as red snapper; just adjust the cooking time based on thickness.

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