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Flounder Stuffed with Crab and Spinach

Who loves a good piece of fish? I do!! Flounder is a delicate, sweet flavored fish that goes well with so many things. This delicious poached fish is stuffed with crab and spinach, then topped with a lemony cheese sauce. But enough said, lets see how easy it is to make!

flounder

Here’s How to Do it:

It’s easiest to get everything ready before you even start.

Put the spinach in a pan with a little bit of water. Bring to a boil, cover, then turn down heat and simmer until the spinach is tender.

Remove from the heat and allow to cool. Drain well.

Place the spinach, crab, breadcrumbs, melted butter (2 Tablespoons), 1/2 teaspoon lemon zest, 1/2 teaspoon salt and about ten turns on a peppermill (fresh cracked pepper).

Mix this up and set aside.

Place the wine and garlic cloves in a shallow pan and start heating it. Bring it to a low boil on medium, then reduce the heat to low.

Melt 4 Tablespoons of butter in a small pan and set it aside.

Now the process –

Lay the flounder fillets on a cutting board. Put 1/4 of the stuffing mixture in the center of each and carefully roll. Hold the ends with toothpicks.

flounder

Gently lower the roll fillets into the poaching liquid

and cover the pan.

flounder

While the fish simmers (for about 10 minutes), heat the butter in the saucepan and stir in the flour.

When the flour is a golden brown, add the cream and lemon zest.

When the sauce is thickened, stir in the pepper jack cheese and continue to simmer and stir until it’s smooth and creamy. Remove from heat.

Add salt and fresh cracked pepper to taste.

When the flounder is done,

gently lift out of the pan. Lay on a bed of rice or pasta and cover with 1/4 of the sauce. Serve hot – and enjoy!!

flounder

© Copyright 2021 The Lazy Gastronome

founder

5 from 1 vote
flounder
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Crab stuffed flounder

Who loves a good piece of fish? I do!! Flounder is a delicate, sweet flavored fish that goes well with so many things. This delicious poached fish is stuffed with crab and spinach, then topped with a lemony cheese sauce. But enough said, lets see how easy it is to make!

Course: Main Course, main dish
Cuisine: American, seafood
Keyword: cheese, crab, cream, fish, flounder, spinach
Servings: 4 fillets
Author: HelenFern
Ingredients
  • 4 flounder fillets
  • 6 cups spinach
  • 1/3 cup water
  • 2 cups dry white wine
  • 5 cloves garlic
  • 6 Tablespoons butter
  • 1/2 teaspoon salt - plus salt to taste in sauce
  • 2 Tablespoons bread crumbs
  • 1 cup crab meat
  • 1 teaspoon lemon zest
  • 2 Tablespoons flour
  • 1/2 cup heavy cream
  • 1/2 cup grated pepper jack cheese
  • fresh cracked pepper
Instructions
  1. It's easiest to get everything ready before you even start -

    Put the spinach in a pan with a little bit of water. Bring to a boil, cover, then turn down heat and simmer until the spinach is tender.

  2. Remove from the heat and allow to cool. Drain well.

  3. Place the spinach, crab, breadcrumbs, melted butter (2 Tablespoons), 1/2 teaspoon lemon zest, 1/2 teaspoon salt and about ten turns on a peppermill (fresh cracked pepper). Mix this up and set aside.

  4. Place the wine and garlic cloves in a shallow pan and start heating it. Bring it to a low boil on medium, then reduce the heat to low.

  5. Melt 4 Tablespoons of butter in a small pan and set it aside.

  6. Lay the flounder fillets on a cutting board. Put 1/4 of the stuffing mixture in the center of each and carefully roll. Hold the ends with toothpicks.

  7. Gently lower the roll fillets into the poaching liquid and cover the pan.

  8. While the fish simmers (for about 10 minutes), heat the butter in the saucepan and stir in the flour.

  9. When the flour is a golden brown, add the cream and 1/2 teaspoon lemon zest.

  10. When the sauce is thickened, stir in the pepper jack cheese and continue to simmer and stir until it's smooth and creamy. Remove from heat.

  11. Add salt and fresh cracked pepper to taste.

  12. Lift the flounder gently out of the pan. Lay on a bed of rice or pasta and cover with 1/4 of the sauce. Serve hot - and enjoy!!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

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