Stuffed Flounder with Champagne Butter - Le Creole

12 thin flounder fillets


2 tbsp. Butter

1 yellow onion (diced)

1/2 cup Green Bell Pepper (diced)

5 cloves garlic (sliced)

1/2 cup white wine

1/4 cup heavy cream

1 tsp. dried thyme leaves

1 lb. of fresh crab meat

1 tbsp. sugar

1 tbsp. salt

3 cups stale bread (diced)


Saute onion, bell pepper, and garlic in butter until translucent.

Deglaze with wine and cook for approximately 5 min to allow alcohol to cook off.

Add cream and seasonings and cook for another 2 min.

Add crab and bread and cook on low heat while gently folding so crab is not broken up.

Remove from heat and adjust seasonings

Place 2 tbsp. stuffing in wide end of flounder fillet and roll towards narrow end.

Secure with butchers twine or toothpick.

Place in baking pan with a little white wine and butter.

Cover and bake at 350 for approximately 12-15 min or until fish is flaky.

Champagne Butter


2 cups Champagne

1/4 cup diced Shallot

1 tsp. Peppercorns

1/4 oz. Thyme

2 Lemons (peeled)

1 cup Cream

1/2 tsp. Salt

1/2 tsp. White Pepper

8 oz. Butter


Place first 6 ingredients in saucepot over medium heat.

Reduce liquid until slightly thickened.

Strain liquid into blender, pressing all ingredients to remove as much flavor as possible.

With blender running drop in butter a little at a time allowing to fully blend in between each piece.

Add seasonings and store in a warm area for service.