Stuffed Flounder Creole

• 2/3 cup butter or 2/3 cup margarine
• 1/2 cup minced onion
• 3/4 cup chopped celery
• 1/4 cup minced shallot
• 1 large garlic clove, chopped
• 1 tablespoon flour
• 1/2 cup dry white wine
• 1/2 cup milk
• 1/4 cup cooked shrimp
• 1/4 cup crabmeat
• 1 cup soft breadcrumbs
• salt
• pepper
• 6 small flounder, split
• lemon wedge

1. Melt 1/2 cup butter and saute onions, celery, shallots and garlic until tender but not brown.
2. Sprinkle with flour. Cook, stirring constantly, for 2 minutes, until mixture browns.
3. Gradually stir in white wine and milk. Cook, stirring over low heat until mixture is smooth and thickened.
4. Fold in shrimp, crabmeat and soft breadcrumbs.
5. Season with salt and pepper to taste.
6. Have flounder split without separating the halves.
7. Remove the backbone. Spread half of each fish with stuffing. Reshape fish and spread it liberally with butter.
8. Season with salt and pepper to taste.
9. Lay the fish side by side in a buttered heatproof serving dish and brown the bottom over direct heat.
10. Put the dish under broiler heat to brown the top.
11. Serve hot; garnish with lemon wedges and parsley.

butter, onion, celery, shallot, garlic, flour, white wine, milk, shrimp, crabmeat, breadcrumbs, salt, pepper, flounder, lemon wedge

Taken from www.food.com/recipe/stuffed-flounder-creole-135433 (may not work)