Crabmeat-Stuffed Flounder Roulades (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
3 tablespoons unsalted butter |
1/2 pound fresh lump crabmeat, picked over for shells and cartilage |
1 1/2 teaspoons essence, recipe follows |
1/4 cup minced yellow onion |
2 tablespoons minced celery |
2 tablespoons minced green bell pepper |
2 tablespoons finely chopped fresh parsley leaves |
1 1/2 teaspoons minced garlic |
2 tablespoons mayonnaise |
1 egg, lightly beaten |
4 teaspoons fresh lemon juice |
1/2 teaspoon worcestershire sauce |
3/4 teaspoon emeril's hot sauce or other red hot sauce |
3/4 cup crushed butter crackers (recommended: ritz) |
1 1/4 teaspoons salt |
1/4 teaspoon freshly ground black pepper |
4 (6 to 8-ounce) flounder fillets, skinless, pin bones removed |
2 lemons, 1 cut into thin slices and 1 cut into wedges for serving |
3 tablespoons melted unsalted butter, for drizzling over the fish |
green beans almandine, recipe follows |
Directions:
1. Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
2. Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Cover with plastic wrap and refrigerate until ready to use.
3. In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
4. Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
5. Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes.
6. Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Serve immediately with Green Beans Almandine
7. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
8. 2 1/2 tablespoons paprika
9. 2 tablespoons salt
10. 2 tablespoons garlic powder
11. 1 tablespoon black pepper
12. 1 tablespoon onion powder
13. 1 tablespoon cayenne pepper
14. 1 tablespoon dried oregano
15. 1 tablespoon dried thyme
16. Combine all ingredients thoroughly.
17. Yield: 2/3 cup
18. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
19. Published by William and Morrow, 1993.
20. Green Beans Almandine:
21. 1 pound green beans
22. 5 cups water
23. 1 1/2 teaspoons salt
24. 4 tablespoons (1/2 stick) unsalted butter
25. 1 (2 1/4-ounce) package sliced almonds
26. 2 tablespoons chopped parsley leaves
27. 1 teaspoon Worcestershire sauce
28. 1/4 teaspoon ground black pepper
29. Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
30. Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
31. Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
32. Using an oven mitt or pot holder, remove from the heat and serve.
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