RICHMOND, Va - Chef Charles Park of Beaufort Grocery Company in Historic Beaufort, North Carolina shared his signature Braided Flounder with Crab Meat entrée. For more information you can visit online at www.beaufortgrocery.com.
Stuffed with Crabmeat
8 Flounder Filets, skin off
Crab Cake Stuffing
1 lb. crabmeat
2c bread crumbs
1 Tbsp. chopped parsley
2 Tbsp. Dry Sherry
Pinch salt and pepper
3 Egg yolks
Juice of a lemon
2 tsp water
Dash hot sauce
1 cup white wine
Baking pan, Sautoire, or casserole dish
Combine ingredients of the Crab Cake Stuffing and allow to rest for an hour.
Make 2 long cuts through the middle of each filet then fold alternating pieces to form each filet into a braid.
Wrap each braid around a ball of crab cake stuffing then place in a buttered shallow baking pan, seam side down, then shallow poach with white wine in the oven at 350 for 10-12 minutes until done.
For the Sauce, bring the 4oz butter to a boil. Whip the yolks, lemon juice, and water then temper in the hot butter. Be careful not to curdle the mixture, finish with hot sauce.
Plate and serve with Hollandaise Sauce and Asparagus.
© 2016 All Park Corp.