: I went with the Chef Paul's recipe despite it being several pages in length by the time I organized it into a readable format. I think I dirtied about 1/3 of the dishes in my kitchen but it was worth it - easily one of the best fish dishes I have ever had.
This is the beginning of the stuffing mixture, after a spin in the food processor.
A blonde butter roux was made to help thicken up the stuffing
this is the stuffing mixture with the roux, green onions, and parm added then taken off the heat to cool
The cooled stuffing was added to the pockets in the scaled flounder with a small amount of cheddar cheese under it
Next, the bottom of the flounder was dusted with seasoned flour and fried in a black iron skillet in about 1/4" of oil @ 350 (not sure why this step is necessary but I figured why mess with the recipe??)
stuffed some red potatoes i threw together for a side
the finished product....
I thought this was going to be a giant, time consuming pain in the arse but it wasnt nearly as bad as I thought. While i did create a mess in the kitchen, it gave me some time to drink a few beers and enjoy the Saints game. I made 2 substitutions: chicken stock instead of seafood stock and I didnt have any oysters....I can only imagine how good this would have been if I had followed the recipe to a T. Anyway, this was a fantastic dish that tasted way better than I expected it to - by far the best stuffed flounder Ive ever had! By the way, the instructions mention adding celery but it is not listed as an ingredient....I just guessed and added 1 cup, chopped fine