Louisiana Blue Crab Stuffed Flounder

louisianacookin.com

Don McQuaig

½ cup unsalted butter

1 cup diced yellow onion

1 cup diced celery

1 cup diced green bell pepper

½ cup diced red bell pepper

3 cloves garlic, minced

1 cup sliced green onion

1¾ teaspoons salt, divided

¾ teaspoon ground black pepper, divided

¾ teaspoon dried thyme leaves

½ teaspoon dry ground mustard

½ teaspoon cayenne pepper

1½ cups shellfish stock

2 tablespoons white wine

8 ounces Louisiana crabmeat, picked free of shells

¼ (16-ounce) loaf stale French bread, diced and toasted

½ cup bread crumbs

6 (8- to 10-ounce) fillets fresh flounder, skinned and deboned

6 long bamboo skewers, soaked in water 30 minutes

1 cup all-purpose flour

1 cup corn flour

¼ cup clarified butter

subheading: Lemon Butter Sauce:

½ cup white wine

4½ teaspoons minced shallot

1 tablespoon red wine vinegar

1 tablespoon Crystal hot sauce

Zest of 1 lemon

Juice of 2 lemons (⅓ cup to ½ cup)

1 cup unsalted butter, cubed

subheading: Garnish:

Microgreens

Note: Ingredients may have been altered from the original.

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