Stuffed Flounder Hollandaise
- 4-6 Small Flounder Fillets 4-6 ounces or 2-4 Large Flounder Fillets (8-12 ounces) cut in half lengthwise, deboned and skinless
- 1 pound of Groomer Crab Stuffing
- Olive Oil
- 1 pound of Clarified or Whole Butter
- 8 egg yolks
- 2 ounces Lemon Juice
- 1 dash of Tabasco Sauce and/or 1 pinch of Cayenne Pepper Depending on your preference for a bit of spiciness.
- Kosher Salt and Cracked Black Pepper to Taste
- 1 cup of Dry White Wine
- Preheat oven to 300 degrees. Brush olive oil or butter on both sides of Flounder Fillets. Take a small scoop (approximately 1-3 ounces) of crab stuffing and wrap the flounder fillet around the crab mixture to where it resembles a small pillar as shown in the picture above. Place on shallow baking dish and set aside.
- Although you can make Hollandaise on the stove top (usually in a double boiler) it is extremely difficult to keep your yolks from scrambling overheat and clumping up. It is much easier with a food processor or blender. First heat up butter in the microwave until it becomes completely liquid. Add egg yolks to food processor and put on a low setting until they are completely blended. Very slowly (a few spoonful’s at a time) add the butter and lemon juice to the mixer allowing the sauce to become thick and creamy. During this time add cayenne, Tabasco, Kosher Salt, and Black Pepper. Sauce should come out smooth and creamy.
- Spoon Hollandaise Sauce over rolled up flounder bundles, making sure each bundle is completely covered on the top. Reserve excess sauce. Add a bit of wine to the bottom of the baking dish to add moisture for steaming and bake in the oven for approximately 15 minutes. Sauce on top of stuffed flounder should be browned. Serve with a small amount of excess Hollandaise sauce for dipping.
Note 1: In the cooking world Hollandaise Sauce is called a “mother sauce” because so many other famous French/European sauce can be created from it. (Ie.. Bearnaise and Vin Blanc among others.) The sauce you create from this recipe can be basted onto pretty much any fish or seafood and add excellent flavor to the dish. It is a mild sauce that accentuates the flavor of the main ingredients rather than overpowering them which is perfect in the case of seafood. It is also the sauce used when making the popular breakfast dish, Eggs Benedict. Note 2: Although I used flounder, pretty much any mild white fish can be used. Try it with Snapper or Grouper.