Flounder stuffed with shrimp and ginger

 

Stuffing

1½ T butter

¾ Cup onion, chopped

¾ Cup celery, chopped

½ Cup mushroom, chopped

salt and pepper to taste

1 T fresh ginger, chopped

½ Cup fine bread crumbs

¼ lb raw shrimp, chopped (we have also used crab meat)

 

 

Main dish

1 T butter

salt and pepper

8 flounder fillets, about 1½ lbs

stuffing

½ Cup heavy cream

½ Cup white wine

3 T cilantro, chopped

 

To make the stuffing

Melt butter in a saucepan and cook onion and celery until wilted.

Add mushrooms and cook 2 minutes more.

Add salt and pepper and fresh ginger and remove from the heat.

In a bowl, combine sautéed ingredients with the shrimp and bread crumbs.  Stuffing should be slightly moist and can be brought to the proper consistency with more melted butter or more bread crumbs.

 

To prepare the main dish

Butter a shallow baking dish or casserole and sprinkle with salt and pepper

Place half of the flounder fillets in a single layer and cover with the stuffing.

Top with the other half of the flounder.

Mix the cream and wine together and pour over the flounder.

Sprinkle with cilantro.

Bake in the oven at 375°F for about 25 minutes.