Pancetta stuffed flounder with boiled new potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| ½ | pounds | pancetta; small diced |
| ½ | cup | chopped onions |
| 1.00 | tablespoon | minced shallots |
| 2.00 | teaspoon | minced garlic |
| 4.00 | cup | day old white bread cubes -; (abt 10 oz) |
| ⅔ | cup | milk |
| 2.00 | eggs; beaten | |
| 2.00 | tablespoon | finely-chopped parsley |
| ⅔ | cup | flour |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 4.00 | small | whole flounder |
| 1 | emerils essence; see * note | |
| ½ | cup | melted butter |
| 16.00 | boiled new potatoes | |
| 1½ | cup | hollandaise sauce |
| ½ | cup | fried parsley |
| 1.00 | tablespoon | brunoise red peppers |
| 1.00 | tablespoon | brunosie yellow peppers |
Directions
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
Preheat the oven to 375 degrees. In a large saute pan, heat the olive oil. When the oil is hot, render the pancetta until crispy, about 10 minutes. Remove the crispy bacon and set aside. Add the onions and saute until wilted, about 3 to 4 minutes. Stir in the garlic and saute for 1 minute. Add the bread and cook until the bread is crisp.
Remove from the heat and turn the mixture into a mixing bowl. Bring the milk up to a boil. Stir ⅔ of the milk in the bread mixture.
Stir in the beaten eggs and parsley. Season with salt and pepper. Mix in enough flour to bind the stuffing. If the stuffing becomes to dry, add a little more milk. Split each flounder down the center, remove the backbone and trim both sides of the fillet. Stuff each flounder with ¼ of the stuffing. Place the fish on a baking sheet. Brush each fish with the melted butter and season with Emeril’s Essence.
Place in the oven and bake for 15 to 20 minutes. Serve the potatoes which have been halved, tossed in butter and parsley and seasoned with salt and pepper on the bottom of the platter. Lay the fish directly on top of the potatoes. Spoon the Hollandaise over the fish and around the rim. Garnish with the fried parsley and brunoise peppers. This recipe yields 4 servings.
Comments: The original recipe title as listed is “Pancetta Stuffed Flounder With Boiled New Potatoes And Hollandaise Sauce”.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2420 broadcast 01-09-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-16-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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