Recipe: Stuffed Flounder La Fourche

I haven't tried this recipe - I found it at a site that I'm going
to be add to our Southern Cooking section here at TKL. I hope it's what you're looking for.

Betsy

STUFFED FLOUNDER LA FOURCHE
From: Louisiana Foods: http://www.louisianafoods.com/recipes/index.html

4 Flounders (1-1/2 Pound Each)

1/2 cup green onions (sliced)
1/2 cup celery (finely diced)
2 garlic cloves (minced)
1 lb. butter (unsalted)
1/2 lb shrimp (small)
1/2 lb lump crab meat
1 egg (beaten)
3 TBL. parsley (chopped)
1 lemon (juice)
1 cup bread crumbs
salt, black pepper, cayenne
1 -1/2 cup white wine (dry)
1/2 tsp. paprika

In heavy pan saute onions, celery, garlic in the butter over medium heat. When vegetables are soft add shrimp, crab. Mix together egg, parsley, lemon juice and bread crumbs; mix in the vegetable mixture. Slice each flounder on the dark side down the middle. Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing. Season the stuffing to taste, and fill the pocket leaving a mound on top. Place in pan with 1 1/2 cups of dry white wine. This will keep flounder moist , and keep from sticking. It also helps to rub butter on bottom of the pan. Sprinkle Paprika on top and bake for 25 minutes at 375 in oven.