Roasted Flounder Stuffed with an Eggplant and Cornbread Dressing

Yield:
4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium eggplant, peeled and small diced
  • Salt
  • Cayenne
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1 teaspoon chopped garlic
  • 4 cups left-over cornbread crumbs
  • 1 to 2 cups chicken stock
  • 1 tablespoon chopped fresh parsley leaves
  • 4 (6-ounce) flounder fillets
  • STEAMED HARICOTS VERTS
  • Recipe courtesy Emeril Lagasse, 1999.
  • 1 teaspoon olive oil
  • 2 shallots, sliced thin
  • Salt
  • Freshly ground pepper
  • 1 pound haricots verts, cleaned
  • 1/4 cup water
  • SAUCE PIQUANT
  • Recipe courtesy of Emeril Lagasse, 1999
  • 1/4 cup plus 2 tablespoons olive oil
  • 3 tablespoons chopped onions
  • 3 tablespoons chopped green bell peppers
  • 1 tablespoon seeded and minced jalapeno peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 cup peeled, seeded and chopped tomatoes
  • 3 bay leaves
  • Creole seasoning
  • Pinch of crushed red pepper
  • 2 cups chicken stock
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon finely chopped parsley
Directions

Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot add the eggplant. Season with salt and cayenne. Saute for 3 to 4 minutes, or until slightly wilted. Add the onions and celery. Season with salt and cayenne. Continue to saute for 3 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the eggplant mixture, garlic and cornbread. Mix well. Stir in the chicken stock. Let the dressing sit for 20 minutes. If the dressing is too dry add more liquid. Season the flounder with the remaining olive oil, salt and cayenne. Place the fish, skin side up, on a parchment paper lined sheet pan. Place 1 cup of the dressing on half of each fillet. Fold the fillets in half over the dressing and press down lightly to secure. Place the fish in the oven and bake for 10 to 15 minutes. Remove from the oven and garnish with parsley. Serve with sauce Piquant and Steamed Haricots Verts.

STEAMED HARICOTS VERTS

Heat a large saute pan. When the saute pan is hot, add the olive oil. Add the shallots and saute until soft, about 3 or 4 minutes. Season with salt and pepper. Add the green beans and saute for 2 minutes. Add the water. Cook for 4 more minutes, or until beans are al dente. Season with salt and pepper. Yield: 4 servings

Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper. Saute for 2 minutes. Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock. Season with salt and freshly ground black pepper. Bring to a boil and cook for 5 minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat. Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm. Yield: 1 1/3 cups


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