Pancetta Stuffed Flounder with Boiled New Potatoes and Hollandaise

1 hours Prep: 30 minutes Cook: 35 minutes

951 calories per serving view nutrition facts

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1	tablespoon	olive oil
1/2	pound	pancetta	diced
1/2	cup	onions	chopped
1	tablespoon	shallots	minced
2	teaspoons	garlic	minced
4	cups, cubed	bread	day old, white
2/3	cup	milk
2	large	eggs	beaten
2	tablespoons	parsley leaves	finely chopped
2/3	cup	flour, all-purpose
1	x	salt and black pepper	to taste
4	small	flounder	whole, split down the center, backs removed, both sides of the fillet trimmed
1	x	essence
1/2	cup	butter	melted
16	each	potatoes	new, boiled, halved, tossed in butter and parsley, seasoned with salt and pepper
1 1/2	cups	hollandaise sauce
1/2	cup	parsley leaves	fried
1	tablespoon	sweet red bell pepper	brunoise
1	tablespoon	sweet yellow bell peppers	brunosie

Preheat the oven to 375 degrees.

In a large sauté pan, heat the olive oil.

When the oil is hot, render the pancetta until crispy, about 10 minutes.

Remove the crispy bacon and set aside.

Add the onions and sauté until wilted, about 3-4 minutes.

Stir in the garlic and sauté for 1 minute.

Add the bread and cook until the bread is crisp.

Remove from the heat and turn the mixture into a mixing bowl.

Bring the milk up to a boil.

Stir 2/3 of the milk in the bread mixture.

Stir in the beaten eggs and parsley.

Season with salt and pepper.

Mix in enough flour to bind the stuffing.

If the stuffing becomes to dry, add a little more milk.

Stuff each flounder with 1/4 of the stuffing.

Place the fish on a baking sheet.

Brush each fish with the melted butter and season with Essence.

Place in the oven and bake for 15-20 minutes.

Serve the potatoes on the bottom of the platter.

Lay the fish directly on top of the potatoes.

Spoon the Hollandaise over the fish and around the rim.

Garnish with the fried parsley and brunoise peppers.

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Serving Size 821g

Amount per Serving

Calories 951 29% of calories from fat