whether you use fluke or flounder you're going to love this delicious Flounder stuffed with spinach and cheese then baked in a mornay sauce. Simply delicious!
This easy to make recipe will go well with any of your favorite fish fillet. If you can roll it you can stuff it.
You can even prepare the Stuffed Flounder Florentine ahead of time and have it ready in your fridge to pop in the oven when you get home.
After I removed the Flounder Florentine from the oven, I decided it would be better served plated, so I took the rolls out of the dishes and placed them on plates topping the stuffed flounder with the mornay sauce from the dishes.
It’s up to you, I just thought it would be easier for my wife to eat that way, in the restaurant it was served in the baking dish.
If you enjoyed this recipe you may also like these:
- Restaurant Style Stuffed Flounder
- Lobster Stuffed with Crab Imperial
- Salmon Stuffed with Cream Cheese and Crabmeat
- Maryland Style Crab Imperial
Stuffed Flounder Florentine
- 1 pound 4 small flounder fillets 3-4 oz each
- 12 ounces baby spinach
- 1 tablespoons roasted red pepper small dice optional
- 2 oz goat cheese
- 2 oz shredded mozzarella
- 1 oz bleu cheese or cheese of your choice
- 3 oz bechamel sauce
- 2 oz butter
- 1/4 cup flour
- 1 cup chicken stock or Shrimp Stock
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Saute the baby spinach in a little olive oil, let the spinach cook down completely, this should only take a few minutes, then remove from stove to cool.
- While the spinach is cooling start your Mornay sauce
- In a saucepan melt the butter, then add in the flour and mix well to make a roux. Allow roux to cook on low heat for about 5 minutes to cook the flour.
- Add your heated stock to the roux to make a bechamel.
- Remove 1/4 cup of the bechamel to add to your spinach.
- Add the milk, and allow to cook for a few minutes, If the sauce is too thick it can be thinned out with a little more milk or water. You have now made a Veloute’
- Add the shredded cheddar (or cheese of your choice) and season with salt and pepper to taste.
- You now have made this into a Mornay sauce. Set aside and allow to cool.
- At this time your spinach should be cooled and you need to squeeze as much of the water out of the spinach as possible. It can still be a little moist but not wet!
- Mix your goat cheese, shredded mozzarella, and bleu cheese together with the spinach to make the stuffing
- Now add in the 1/4 cup of bechamel you reserved (if it looks to dry add a little of the mornay into the mix, but the mixture should be soft and solid not runny.
- Divide the stuffing between the flounder fillets and roll them, so that the flounder surrounds the stuffing.
- Place the fillets in two individual baking dishes or one large enough to hold all four rolls without them moving around too much, make sure the fillets are seam side down so the flounder does not open up while baking.
- Add a little water to the pan and place in a 350-degree oven for 15 minutes
- Remove from oven and drain off the water, add your mornay sauce till it comes about 3/4 of the way up the stuffed flounder rolls and return to the oven to bake for an additional 10 minutes.
- Remove from the oven and serve