Crab-Stuffed Flounder with Mornay Sauce Tutorial
Crab-Stuffed Flounder with Mornay Sauce
6 flounder fillets
1/2 stick butter
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1/4 cup finely chopped yellow onion
1 cup fresh lump crabmeat
1/8 teaspoon Worcestershire sauce
1/4 teaspoon cajun seasoning
salt to taste
1 tablespoon mayonnaise
1/3 cup bread crumbs
1/4 teaspoon paprika
2 teaspoons freshly chopped parsley
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk, heated but not boiled
1/2 cup grated gruyere cheese
2 egg yolks, slightly beaten
salt and pepper to taste
1/4 teaspoon nutmeg
Preheat oven to 400ºF.
In a small sauté pan on medium heat, melt butter and add peppers, celery, and onions. Sauté for about 8 to 10 minutes to wilt vegetables; don't allow them to brown.
In a medium size mixing bowl combine crabmeat, Worcestershire sauce, Cajun seasoning, salt, egg, mayonnaise, bread crumbs, paprika, and chopped parsley. Mix thoroughly. Add sautéed vegetables and mix until all ingredients are incorporated.
Lay out flounder fillets on cutting board with flattest side up. Divide crabmeat mixture among fillets. Gently roll up flounder and set in a baking dish.
Bake at 400ºF for 10 minutes.Ladle a small amount of Mornay sauce on top and place back in oven for another 5 minutes.
For the sauce:
Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Gradually whisk in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.
Lower heat to low and simmer, stirring frequently, for 5 minutes. Add cheese and stir until melted.
Stir about 1/2 cup of hot sauce into egg yolks to temper; return to saucepan mixture, stirring until smooth and thoroughly heated. Season with salt, pepper, and nutmeg
Serve with a sprinkle of parsley and a lemon wedge.