Stuffed Flounder

• 12 ounces flounder fillets
• 1/2 lb lump crabmeat
• 1/2 lb small shrimp, cooked and diced
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon flour
• 1 cup cream
• 1/4 cup breadcrumbs
• 1/4 cup green onion, diced
• 1 dash white pepper
• 1 dash cayenne pepper
• Veloute Sauce
• 2 tablespoons fish stock or 2 tablespoons shrimp stock
• 1/4 cup dry white wine
• 1/4 cup water
• 1/2 bay leaf
• 1 teaspoon garlic, minced
• 1/4 cup heavy cream
• 3 tablespoons butter
• 1 tablespoon flour

1. Heat butter, add flour, and stir, but do not darken flour.
2. Add cream slowly and bring to a boil.
3. Combine with all other ingredients but flounder in a bowl and refrigerate until chilled.
4. Cut flounder lengthwise into 1-inch wide strips.
5. Fold flounder strips around a 2 oz nugget of the stuffing and stand them upright.
6. Bake in a 350u0b0F oven for 25 minutes.
7. Top with Veloure Sauce (See steps below).
8. Veloure Sauce: Add liquids, spices and stock to saucepan, boil and remove after 10 minutes.
9. Make a light roux by heating 1 TBS butter in a pan, stirring in flour and heating until light brown.
10. Add roux to mixture and whisk in remaining butter.

lump crabmeat, shrimp, butter, flour, cream, breadcrumbs, green onion, white pepper, cayenne pepper, veloute sauce, fish stock, white wine, water, bay leaf, garlic, heavy cream, butter, flour

Taken from www.food.com/recipe/stuffed-flounder-60097 (may not work)