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Cooking For Fun
English Seafood
Baked Flounder with Scallop Stuffing
Courtesy of Iara <>
Serves 6

1/2 cup butter
1 clove garlic -- minced
1 small onion -- finely chopped
1/2 pound scallops -- chopped
fresh ground black pepper
dry white wine
dry bread crumbs -- fine
6 flounder fillets -- 5-7 oz
1/4 cup butter -- melted
1/2 cup hot water
2 tablespoons butter
2 tablespoons flour
1 cup milk
fresh ground black pepper
dry white wine

In a 10 inch skillet, melt the 1/2 cup of butter. Add garlic and onion and saute until onions are translucent. Add scallops and cook 2 or 3 minutes. Season with salt, pepper, and white wine to taste. Add sufficient bread crumbs to prepare a moist stuffing. Place each flounder fillet dark-side-up on a flat surface. Placing the scallop stuffing in the center of each fillet, divide evenly among the fillets. Fold both ends of each fillet over the stuffing, overlapping the ends. Pour the melted butter and the hot water into a 9x12 inch baking dish.

Transfer the stuffed fillets to the baking dish and bake 20 minutes while you prepare a white sauce.

WHITE SAUCE: In a small saucepan, melt butter, then whisk in flour. Cook over low heat 2-3 minutes, whisking constantly. Then add milk, and salt, pepper, and white wine to taste. Increase heat to medium, whisking constantly until the sauce is thickened. Cook several minutes over low heat, stirring. When the flounder has baked 20 minutes, pour the white sauce over the stuffed fillets. Return the baking dish to the oven briefly and heat until the sauce begins to bubble.

Fried Oysters
Courtesy of Iara <>

raw oysters
2 eggs -- beaten
2 cups cornmeal
1 teaspoon sugar
2 teaspoons salt
1 teaspoon pepper
2 tablespoons flour

Drain oysters and soak in eggs. Mix cornmeal, sugar, salt, pepper and flour. Dip oysters in cornmeal mixture and fry in deep shortening until golden brown. Drain on paper towels.

Fish Sauce with Lemon, Parsley, and Tomato
Courtesy of Iara <>

1/4 cup olive oil
1/4 cup shallot -- finely chopped
1/2 cup fish stock
1 cup tomatoes -- chopped
1/2 teaspoon fresh thyme -- chopped
or 1/4 teaspoon dried thyme
1 teaspoon fresh basil -- minced
or 1/2 teaspoon dried basil
1 pound turbot -- cut in chunks
or halibut or whiting filets
1 teaspoon lemon rind -- grated
2 tablespoons lemon juice
1/4 cup fresh parsley -- minced

Heat oil in a large saucepan, then add shallots and saute, stirring constantly, until wilted. Add stock,then cook for 1 minute. Stir in tomatoes, thyme, basil, and fish and cook over medium heat for 7 to 8 minutes, or until fish is opaque. Add lemon rind, lemon juice, and parsley. Toss with hot pasta. Serving Ideas : Goes well with linguini.




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