How To Clean A Flounder For Stuffing

Ingredients

For the crab stuffed flounder

2 (285g) flounder fillets

1/2 tsp salt

1/2 tsp freshly ground black pepper

Uncle Bubba's crab cake mix, recipe follows

1/2 tsp paprika

Cooking spray

1 (2cm) slice crab butter, recipe follows

Fresh parsley, for garnish

For the crab cake mix

25g butter

3 spring onions, green tops, thinly sliced

1 clove garlic, minced

3g chopped fresh parsley leaves

1 small green pepper, finely chopped

1 egg

1/8 tsp cayenne pepper

1/8 tsp garlic powder

45ml double cream

25g spicy mustard

1/2 lemon, juiced

30g mayonnaise

10 cheese biscuits, crumbled medium to fine

225g lump crabmeat, picked clean of shells

225g claw crabmeat, picked clean of shells

Salt and freshly ground black pepper

For the crab butter

55g claw crabmeat, picked clean of shells

225g unsalted butter, softened

1 tbsp seafood base

1 spring onion, thinly sliced

Method

For the crab stuffed flounder:
1) Preheat the oven to 180C/Gas 4.

2) Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.

3) Stuff the flounder with the crab cake mix, and press the sides down to cover the filling. Sprinkle with paprika.

4) Coat a glass baking dish with cooking spray. Place the fish in the dish and bake for 20 mins. Without removing the dish from the oven, turn on the grill element in the oven and grill for 5 additional mins. When the fish is done, remove it from the oven. Slice a medallion of crab butter and place it on top of the grilled fish. Sprinkle fresh parsley on top for added colour.

For the crab cake mix:
1) In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.

2) In a mixing bowl, combine the egg, cayenne pepper, garlic powder, double cream, mustard, lemon juice and mayonnaise together. Gently mix in the cheese biscuits and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.

Yield: 680g

For the crab butter:
1) Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth. Remove from the bowl and shape into a log on a piece of parchment paper. Roll up and place in the freezer. Reserve for flounder.