INGREDIENTS
4 flounder fillets
1 tsp salt
1/2 tsp white pepper
2 cups crab stuffing
1/2 cup white wine
1/4 cup water
Crab Stuffing:
1 cup crab meat, cleaned
2 TBS red pepper, minced
2 TBS green onions, minced
2 TBS celery
1/4 cup butter
1 1/2 cups soft white bread cubes
1 TBS lemon juice
Chardonnay Cream Sauce:
1 1/4 cups Chardonnay or other dry, white wine
1/3 cup shallots, chopped
3/4 cup whipping cream
DIRECTIONS
Preheat oven to 375 degrees.
Lay fillets flat and sprinkle with salt and pepper.
Place about 1/3 cup of stuffing on each fillet and roll up from the widest end. Secure with toothpicks.
Arrange fillets in a buttered, shallow casserole. Add wine and water. Cover loosely and bake for 20 minutes.
Lift rolls to a heated, deep platter with a slotted spoon. Cover and keep warm.
Strain cooking liquid and reserve.
Stir-fry red pepper, scallions and celery in butter in a skillet over moderate heat for 2 to 3 minutes.
Add bread cubes and stir-fry until lightly browned.
Turn off heat and add lemon juice. Toss lightly to mix.
Boil wine, shallots and juices from fish in a heavy saucepan until mixture is reduced to 1/2 cup (about 10 minutes).
Add cream and boil until liquid is reduced to sauce consistency (about 10 minutes).
Season to taste with salt and pepper.
Serves 4.
