Creole stuffed flounder

Yield: 2 Servings

Measure Ingredient
1 \N Onion, small -- chopped
4 \N French bread slices 1\"
\N \N Thick
1 \N Celery rib -- chopped
1 \N Egg -- beaten
¼ cup Butter
\N \N Salt and pepper to taste
1 \N Garlic cleve -- chopped
2 \N Flounders -- medium
1 teaspoon Parsley -- chopped
1 \N Lemon -- juiced
1 cup Crabmeat
½ pounds Mushrooms -- sliced
1 cup Milk
2 tablespoons Butter
\N \N Salt and pepper to taste
2 tablespoons Flour

Saute onion, celery, garlic, and parsley in butter until onions are tender.

Add crabmeat. Cook 5 minutes, stirring often. Soak French bread in enough water to wet thoroughly. Mash bread with fingers to a fine consistency.

Add to crabmeat mixture. Mix well. Add egg. Blend thoroughly. Salt and pepper to taste. Split thick side of flounder, lengthwise and crosswise.

Loosen meat from bone of fish to form a pocket. Fill cavity with crabmeat mixture. Season fish with salt and pepper. Place fish in greased baking dish. Sprinkle fish with lemon juice. Bake at 350 degrees for 20 to 30 minutes or until fish flakes easily with a fork. Serve with Mushroom Sauce: Saute mushrooms in butter until tender. Stir in flour. Cook, stirring constantly, until mixture is bubbly. Stir in milk. Bring to a boil, stirring constantly. Boil 1 to 2 minutes. Salt and pepper to taste. From "Jambalaya, Crawfish Pie, File Gumbo" formatted by Mary Dishongh Bowles.

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