Baked Flounder With Wild-Rice Stuffing
- Total Time
- 1 hour 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup raw wild rice, cooked according to the recipe on this page
- 6tablespoons butter
- Salt and freshly ground pepper to taste
- 8fillets of flounder or sole, about two and one-quarter pounds total weight
- ½cup finely chopped onion
- ½cup finely chopped celery
- ½pint (1 cup) shucked oysters
- ⅓cup finely chopped scallions
- ½cup plus 2 tablespoons fine fresh bread crumbs
- ½cup heavy cream
- 1egg, lightly beaten
- Dash of cayenne pepper
- ½cup finely chopped parsley
- 2tablespoons finely grated Parmesan cheese
- ¼cup melted butter (optional)
- Juice of half a lemon (optional)
Preparation
- Step 1
Cook the rice, drain and set it aside to cool.
- Step 2
Preheat oven to 450 degrees.
- Step 3
Butter a baking dish with two tablespoons of the butter and sprinkle with salt and pepper to taste. Arrange the fillets close together in one layer on the baking dish.
- Step 4
Melt two tablespoons of butter in a saucepan and add the onion and celery. Cook, stirring often, until the onion is wilted. Add the oysters and cook about 10 seconds. Add the scallions and cook about 10 seconds. Add the cooked rice, one-half cup bread crumbs, cream and egg. Bring to the boil, stirring. Add the cayenne, parsley and salt and pepper to taste. Remove from the heat and let cool.
- Step 5
Melt the remaining two tablespoons butter and brush the top of each fish fillet. Spoon equal portions of the wild-rice mixture on top of each fillet. Smooth the mixture almost but not quite to the edges of each fillet.
- Step 6
Sprinkle the top of the fillets with equal portions of the remaining two tablespoons bread crumb and the cheese. Place in the oven and bake seven to 10 minutes. To provide a better glaze, run the dish under the broiler for a minute or less. Combine the melted butter and lemon juice and pour over the fillets when served.
Private Notes
Cooking Notes
Made this last night with every ingredient, but used EVOO for half the butter and used a little less cream than called for. Very good, but we felt it needed a little extra. Garlic, a bed of spinach? I might try that next time. Don't be shy about the salt, pepper, cayenne, and lemon! It was a nice change from usual flounder recipes. Served with Old Bay Hot Sauce for those that needed an extra kick.
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