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Crab Stuffed Flounder Fillets

Recipe courtesy Gourmet Magazine
Show:	Cooking Live
Episode:	Fireside Cook Along

4 flounder fillets
1 teaspoon salt
1/2 teaspoon white pepper
2 cups crab stuffing
1/2 cup white wine
1/4 cup water

Crab stuffing
1 cup crab meat, cleaned
2 tablespoons minced red pepper
2 tablespoons minced green onions
2 tablespoons celery
1/4 cup butter or margarine
1 1/2 cups soft white bread cubes
1 tablespoon lemon juice

Chardonnay cream sauce:
1 1/4 cups Chardonnay or other dry white wine
1/3 cup chopped shallots
3/4 cup whipping cream

Lay fillets flat, more attractive side down, and sprinkle with salt and pepper. Place about 1/3 cup stuffing on each fillet and roll up from widest end; secure with toothpicks. Arrange in a buttered shallow casserole, add wine and water, cover loosely, and bake 20 minutes in a preheated 375 degree oven. Lift rolls to a heated deep platter with a slotted spoon, cover, and keep warm. Strain cooking liquid and reserve. Stir-fry red pepper, scallions and celery in butter in a skillet over moderate heat 2 to 3 minutes. Add bread cubes and stir-fry until lightly browned. Off heat, add lemon juice and toss lightly to mix. Boil wine, shallots and juices from fish in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.

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