Subj : Fishy Stuff was: Asian
To : Shawn Highfield
From : Dave Drum
Date : Thu Jul 25 2024 05:47:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD> Here's an other seafood thing I made up one night and Meal Mastered
DD> it since it was a hit when I served it. Gonna have to swap ion soe GF
DD> pasta if you do it at hoe, though.
SH> I can pretty much change any recipe to suit Andrea now. It's been
SH> enough years and I have enough various flour types etc.
SH> I saved it as she does like a (sort of) Alfredo. ;)
Here's another of my favourites I first made after having it in a sit
down restaurant. Of couse these days I buy this from my local fish shop
(Robert's Seafood - since 1916) as it's very good and lots easier than
making it in my tiny, cramped kitchen.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Stuffed Flounder
Categories: Seafood, Stuffing, Breads
Yield: 4 Servings
4 (1 1/4 lb/500 g) flounders
1/2 c Celery; chopped fine
1 cl Minced garlic
8 tb Butter
1/2 lb (225 g) shrimp; boiled,
- chopped
1/2 lb (225 g) crabmeat; picked
1 lg Egg; slightly beaten
1/2 c Chopped green onions
1 c Bread crumbs or panko
2 tb Chopped parsley
Salt, pepper & cayenne
Saute celery, onions and garlic in 4 tb melted butter.
Add bread crumbs, shrimp, crabmeat and parsley. Mix well.
Season to taste with salt, pepper and cayenne.
Split thick side of each flounder, lengthwise and cross-
wise, and loosen meat from bone of fish to form a pocket
for stuffing.
Brush well with additional melted buttter, salt & pepper.
Stuff pocket with dressing.
Melt remaining 4 tb butter in shallow baking pan. Place
fish in pan. Cover and bake @ 375oF/190oC. for about 30
minutes. Remove cover and bake additional 5 minutes.
Courtesy Illinois Bell Telephone Pioneers
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... January 20, 2021 - The end of an error!
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