February 9, 2013

Baked Crab-Stuffed Flounder with Champagne Cream Sauce over Asparagus


Looking for a romantic dinner to impress your Valentine?  This crab-stuffed flounder is elegant, sinfully delicious and incredibly easy to make!   



Ingredients:
Serves 2

  • 2 flounder fillets, about 1/2 pound
  • 1 c cooked crab meat, picked through carefully for shells 
  • 1 c asparagus, chopped 
  • 1 tbsp butter, for dotting 
  • 1/8 tsp smoked paprika
  • Salt, to taste
  • Pepper, to taste 
  • Olive oil, for drizzling 
  • Freshly squeezed lemon juice, to taste 

Champagne Cream Sauce:
  • 1 tbsp butter
  • 1 clove garlic, minced 
  • 1/2 c heavy cream, room temperature 
  • 1/4 c champagne, room temperature  
  • 3/4 tbsp Parmesan cheese, grated 
  • Dash smoked paprika
  • Smidgen pepper 
  • Fresh basil, chopped, for garnish 

Directions:

Preheat oven to 350 degrees.  

Place 1/2 c of the cooked crab on the end of each flounder fillet.  Reserve a few pieces of the crab as a garnish, if desired.  Carefully roll the flounder fillets over top of the crab meat.  Place the rolls seam-side down in a lightly greased baking sheet.  Season the rolls with salt, pepper and a little smoked paprika.  Dot the tops with butter.  


Bake the flounder rolls in the preheated oven, uncovered, for 30 minutes, or until the flounder flakes easily.  

Meanwhile, season the asparagus with salt and pepper.  Drizzle a little olive oil over all.  Place the asparagus on a small lightly greased baking sheet in the oven alongside of the flounder for the remaining 20 minutes, or until the asparagus is cooked to your liking.  

While the flounder and asparagus are cooking, make the sauce.  Melt the butter in a small sauce pan over medium heat.  Add the garlic and cook for 1 minute.  Pour in the heavy cream and champagne.  Whisk in the Parmesan, smoked paprika and pepper.  Bring the sauce to almost a boil.  Reduce the heat and simmer until the flounder rolls are ready to be served, stirring occasionally.  

Arrange your plate.  Place the asparagus in the bottom of your serving plates and drizzle a little sauce on top.  Using a spatula, carefully place the flounder rolls on top of the asparagus.  If you reserved some crab for garnish, place the pieces on top of the flounder rolls.  Drizzle the sauce over all.  Garnish with parsley.  Squeeze a little lemon juice on top, to taste.  

Sink your fork into it and enjoy!



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