BRUCE THOMAS’ STUFFED FLOUNDER WITH CREOLE SAUCE

Amarante

Wed, Jul 26 2017, 3:41 pm

Tasty and easy recipe for a crowd. Sub facon and fake crab obviously for the stuffing. There is enough flavors going on so that the fake crab will work in this preparation.

BRUCE THOMAS’ STUFFED FLOUNDER WITH CREOLE SAUCE

Excerpt From: Michele Evans - Fearless Cooking for Crowds

For Bruce Thomas, the chef of Dobson’s restaurant in New York City, cooking for crowds is second nature. “Cooking for large groups is simply a matter of getting used to working with larger quantities. After that, it’s easy. There’s no great mystery involved; it’s certainly no cause for fear. And, cooking for many is so much more rewarding than cooking for only a few people.

Bruce’s savory recipe takes about an hour to prepare. For side dishes, he suggests small boiled potatoes and fresh string beans or broccoli, which can be cooked while the fish is baking.

SERVES 16

CREOLE SAUCE

2 cups chopped onion
2 cups chopped sweet green pepper
1 tablespoon minced garlic
2 cups diced celery
2 cups sliced mushrooms
½ cup vegetable oil
6 cups chopped peeled and seeded tomatoes (Drained canned tomatoes can be used.)
2 cups homemade or canned tomato sauce
2 teaspoons salt
1 teaspoon freshly ground black pepper
¼ cup dry sherry
½ teaspoon cayenne pepper
1 tablespoon sugar
1 cup sliced pimiento-stuffed green olives
3 bay leaves

CRAB MEAT STUFFING

1 pound bacon, diced
1½ cups diced onion
1½ cups diced celery
16 slices soft bread with crusts trimmed, cubed
1 pound crab meat
16 6- to 7-ounce flounder fillets
3 large eggs, slightly beaten
3 tablespoons ketchup
2 teaspoons dry sherry
Salt and freshly ground black pepper to taste
Butter for greasing the pan

1. To prepare the Creole Sauce, cook the onion, green pepper, garlic, celery, and mushrooms in the oil in a large saucepan for 5 minutes.

2. Add the remaining ingredients, stir, and bring to a boil. Immediately lower the heat and simmer the sauce for 45 minutes, stirring often.

3. Meanwhile, prepare the stuffing: Cook the bacon in a large frying pan until it is crisp. Drain the bacon on paper towels. Discard half of the fat in the pan. Add the onion and celery and cook for about 5 minutes.

4. Preheat the oven to 350 degrees.

5. Remove the frying pan from the heat and transfer the onion and celery to a large bowl. Add the bacon and remaining ingredients and combine thoroughly.

6. Spread equal amounts of the stuffing evenly across the skinned side of each fillet. Roll up the fillets and place in a large greased baking dish or two.

7. Bake the fish for about 20 minutes, or until it flakes easily.

8. Carefully transfer the fish rolls to a large serving platter or dish. Spoon some of the sauce over each and serve the remaining sauce in a bowl.