Sunday, March 17, 2013

Stuffed Flounder with Bacon Braised Brussel Sprouts

I needed a few things from Wegman’s yesterday and they were having their “fresh fish event.”  An amazing array of fish were available, but there was only one fresh flounder on the ice, and that caught my eye.  I’m not sure why this delicious, delicate fish is not as readily available as it used to be in stores anymore.  Perhaps restaurants are buying them all, but you don’t see them much as a whole fish anymore.  The fish monger filleted it and I grabbed a small container of crabmeat,  some brussel sprouts and bacon to make dinner.  Flounder filets are thin, so it cooks quickly. The brussel sprouts are sweet and delicious prepared this way.  Enjoy

Ingredients (for the flounder):

2 ea  flounder filets
8 oz crabmeat, picked for any shells
2 Tbs milk
1 slice white bread, crusts removed and torn into small bits
3 Tbs mayonnaise
1 tsp Worcestershire sauce
1/2 tsp Old Bay Seasoning


Wash the flounder filets and pat dry with paper towels.  Season with a small amount of fresh ground pepper.  Tear the bread into small bits and place in a small bowl.  Add the milk to the torn bread and mix well to make a panade (a panade is a moist, thick paste used to bind ingredients together) Stir in the mayonnaise, Old Bay and Worcestershire.  Gently fold in the picked crabmeat.  Place the filets on a baking sheet lined with foil (or on a Silpat nonstick baking sheet) coated with some olive oil.  Spoon the crab mixture over the flounder and sprinkle with some Old Bay or paprika.  Bake in a preheated 350 degree oven for 12 to 15 minutes.  Turn on the broiler for 2 – 3 minutes to lightly brown the top of the crabmeat mixture.

Ingredients (for the brussel sprouts):

1/2 lb brussel sprouts, washed and cut in half
2 slices bacon, died fine
2-3 Tbs chicken stock
1/4 tsp onion powder
1/8 tsp garlic powder
Kosher salt and fresh ground pepper to taste
2 pats butter
Olive oil

Heat a nonstick skillet and add a small bit of olive oil. Add the diced bacon and fry until just browned and fat has rendered out.  Add the brussel sprouts and cook until they stary to brown on the edges.  Add the chicken stock and cover, cooking for 3 to 5 minutes until they start become tender.  When the stock has almost evaporated, add the butter and stir well.  Sprinkle the onion and garlic powder over the sprouts and stir.  Taste and season with Kosher salt and pepper to taste.  

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