Flounder stuffed with shrimp and ginger
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)
1 T butter
salt and pepper
8 flounder fillets, about 1½ lbs
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.