Cooking Recipes

Stuffed Fluke La Fourche

Ingredients:

4 Fluke (1-1/2 lbs each)
2 garlic cloves (minced)
1/2 lb lump crab meat
1/2 cup celery (finely diced)
1/2 lb shrimp (small)
3 tbsps parsley (chopped)
1 egg (beaten)
1/2 cup green onions (sliced)
1 lemon (juice) salt, black pepper, cayenne
1 cup bread crumbs
1 lb butter (unsalted)
1 1/2 cup white wine (dry)
1/2 tsp paprika

Fluke

Baked Fluke with Peppers & Tomatoes

Cheddar Crusted Fillet of Fluke

Fluke with Blue Cheese

Fluke Fillet with Clam Sauce

Market Street Grill Sautéed Fluke

Rolled Fluke Stuffed with Blue Crab

Shrimp and Crab Stuffed Fluke

Stuffed Fluke La Fourche

Preparation:

In heavy pan sauté onions, celery, garlic in the butter over medium heat. When vegetables are soft add shrimp, crab, egg, parsley and egg mixture to the vegetables.

Slice each Fluke on the dark side down the middle. Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing. Season the stuffing to taste, and fill the pocket leaving a mound on top.

Place in pan with 1 1/2 cups of dry white wine. This will keep Fluke moist, and keep from sticking. It also helps to rub butter on bottom of the pan. Sprinkle Paprika on top and bake for 25 minutes at 375 °F in oven.