Baked flounder8/1/2023 Place the fillets, seam side down, on a lightly sprayed baking dish. Lightly brush the flounder fillets with 1 tspn melted butter. Roll up the fillets and secure tight with a toothpick. Lay the flounder out flat and evenly spread the crabmeat mixture on all four pieces. Lightly season the flounder fillets with salt and pepper (if the flounder pieces are large, you can cut them in half, length-wise). Mix together the crabmeat, breadcrumbs and parsley. It was the perfect compliment to the fish, marrying all of the flavors and tastes together with each bite.īAKED FLOUNDER ROLL-UPS WITH LEMON, BUTTER AND WHITE WINE SAUCEġtbspn fresh chopped parsley, plus more for garnish To add some depth and flavor, I made a quick lemon, butter and white wine sauce on the stove top and drizzled it on top of the roll-ups after they were done. While a flaky fish can be flipped once in a frying pan, its delicate texture would make it difficult to successfully cook on all four sides without falling apart. However, unlike traditional braciole, a fish roll-up, particularly one using a flaky fish such as flounder, is best prepared baked instead of fried. Scallops, shrimp and spinach all work well as stuffing ingredients for fish. Just like traditional meat braciole, you can adjust the stuffing ingredients to your liking. The presentation may be different (the stuffing is contained in the roll-up as opposed to being stuffed in a cut pocket), but the delicious combination works the same for either version. Now, before I go any further, you are probably wondering what the difference is between my roll-up recipe, and the classic stuffed flounder. This dish inspired me to try my own version, instead using flounder and a more traditional stuffing of crabmeat, fresh parsley and breadcrumbs. A very interesting – although odd – combination to say the least. La Cucina’s version is using fillet of sole (which is a thin-cut fillet) stuffed with crushed butter biscuits, almonds and parsley. ![]() For those of you that are not familiar with traditional braciole, it is a thin slice of meat (usually beef) that is rolled with a bread-based stuffing and is pan fried and often added to a Sunday gravy. Braciole di pesce (sole braciole with almond biscuit crumbs), is their creative play on traditional braciole. The May 2013 edition of La Cucina Italiana magazine has an interesting recipe which immediately caught my eye.
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