Nathaniel Burton's Stuffed Flounder - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Nathaniel Burton's Stuffed Flounder

Nathaniel Burton's Stuffed Flounder



Nathaniel Burton was born in McComb, Mississippi in 1914. Starting as a busboy at the Hotel New Orleans, he has worked at many fine places including Hotel Pontchartrain. He has taught apprentice cooks at the Culinary Institute at Hyde Park and has lectured and done demonstrations at Cornell University Hotel School.


6 (1 lb) flounder, deboned

1/4 cup melted butter

1 cup onion, minced

1 cup celery, minced

1/2 cup each red and green bell pepper, minced

1/4 cup garlic, minced

1/2 cup white wine

1 cup cream

1 lb lump crabmeat

seasoned Italian breadcrumbs

1/4 cup Parmesan cheese, grated

1/2 cup white wine

1 cup water

salt and pepper to taste


Preheat oven to 375 degrees F. Have your seafood supplier scale, dehead and thoroughly clean 6 flounder. Using a sharp paring knife, cut a slit down the center of the dark side of the flounder from head to tail. Following the rib bone, form a pocket with the knife blade down each side to the fins. This pocket will serve as the receptacle for the stuffing. Season the flounder well, inside and out, using salt and pepper. In a large saute pan, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic and saute 2 to 3 minutes, or until vegetables are wilted. Deglaze with wine and reduce to 1/2 volume. Add cream, bring to a rolling boil, reduce to simmer and add crabmeat, blending well into the vegetable mixture. Season to taste using salt and pepper. Sprinkle in breadcrumbs one cup at a time until stuffing consistency is achieved. The more breadcrumbs added, the more "bread-like" the stuffing becomes. I prefer as little breadcrumbs as possible to hold the product together. Remove from heat and fold in Parmesan cheese and adjust seasonings if necessary. Place the 6 flounder on a large cookie sheet and divide stuffing equally between each fish. You may wish to add a slice of lemon and a sprinkle of Paprika on top of the stuffing in each pocket. Add the remaining wine and water to the bottom of the sheet and bake for 25 minutes or until stuffing is heated throughout. Serve immediately.

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