Monday, July 18, 2016

Stuffed Flounder (The economical way) For two
Four flounder fillets
½ bag imitation lobster
½ bag imitation crab
6 garlic cloves (chopped)
½ onion (chopped)
1 lemon
Fresh oregano
Fresh thyme
Fresh sage
Fresh parsley
2 tbsp. olive oil
1 tbsp. butter
Flounder fillets :
In mini blender, blend: 3 garlic cloves, thyme, oregano, parsley, sage, 1 tsp. olive oil, ½ juice of lemon, and blend together. Smother fillets with this blend. Set aside.
Stuffing: place 1 tbsp. olive oil and 1 tbsp. butter in frying pan, add remaining garlic cloves (chopped) and chopped onion. Add imitation lobster and crab until everything is warm. Add parsley and ½ lemon juice with grated rind. Next place in food processor until pieces are very small. Add grated (large hole side) Parmigiano Regiano to stuffing. Set aside.
Back to Fillets:
Place one fillet on bottom, cut the second fillet in half and place on sides of bottom fillet, and stuff middle. Place  into the oven for  fifteen minutes until fish is cooked through and flaky.
Serve with Hollandaise Sauce
2 tbsp. sour cream
2 egg yolks
Juice of ½ lemon
Cayenne pepper

Blend all ingredients and then place above a double oven until creamy and hot. Whip the entire time!!!

© Natala Orobello