Stuffed Flounder Florentine
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!
- 1 pound flounder 4 small fillets 3-4 oz each
- 8 ounces baby spinach
- 1 tablespoons roasted red pepper small dice
- 2 oz goat cheese
- 2 oz shredded mozzarella
- 2 oz gorgonzola cheese or cheese of your choice
- ½ cup bechamel sauce
- 2 oz butter
- ¼ cup flour
- 1 cup chicken stock shrimp stock or vegetable stock may be used instead
- ½ cup milk
- ½ cup shredded cheddar cheese
- sea salt and black pepper to taste
- 1 tsp Italian Parsley finely chopped parsley as garnish
Saute the baby spinach in a little olive oil. Let the spinach cook down completely (add a little water if necessary), this should only take a few minutes.
Place the spinach in a colander to drain. When it's completely cooled, squeeze out any remaining water. It should be moist, just not wet.
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 the stock to the roux to make a bechamel.
Remove ¼ cup of the bechamel to add to the spinach mixture.
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.
Mix the goat cheese, shredded mozzarella, and gorgonzola cheese, spinach, roasted red peppers together. Try to separate the spinach a little to get the cheese and bechamel thoroughly mixed in with the spinach. If the mixture looks too 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 the casseroles from the oven and drain off the liquid. Add the mornay sauce to the casserole until it comes about ¾ of the way up the stuffed flounder rolls. Return to the oven to bake for an additional 10 - 15 minutes or until golden brown and bubbly.
Remove from the oven, garnish with chopped parsley and serve with your favorite sides.
Calories: 901kcal | Carbohydrates: 25g | Protein: 62g | Fat: 61g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 1366mg | Potassium: 1371mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12541IU | Vitamin C: 36mg | Calcium: 783mg | Iron: 5mg