Pancetta Stuffed Flounder with Boiled New Potatoes & Hollandaise
Yield
6 servingsPrep
30 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ½ | pound |
pancetta
diced |
*
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
shallots
minced |
|
| 2 | teaspoons |
garlic
minced |
|
| 4 | cups, cubed |
bread
day old, white |
*
|
| ⅔ | cup |
milk
|
|
| 2 | large |
eggs
beaten |
|
| 2 | tablespoons |
parsley leaves
finely chopped |
|
| ⅔ | cup |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | small |
flounder fish fillets
whole, split down the center, backs removed, both sides of the fillet trimmed |
*
|
| 1 | x |
essence
|
* |
| ½ | cup |
butter
melted |
|
| 16 | each |
potatoes
new, boiled, halved, tossed in butter and parsley, seasoned with salt and pepper |
|
| 1 ½ | cups |
hollandaise sauce
|
* |
| ½ | cup |
parsley leaves
fried |
|
| 1 | tablespoon |
sweet red bell peppers
brunoise |
|
| 1 | tablespoon |
sweet yellow bell peppers
brunosie |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 226.8 | g |
pancetta
diced |
*
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
shallots
minced |
|
| 1E+1 | ml |
garlic
minced |
|
| 4 | cups, cubed |
bread
day old, white |
*
|
| 158 | ml |
milk
|
|
| 2 | large |
eggs
beaten |
|
| 3E+1 | ml |
parsley leaves
finely chopped |
|
| 158 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | small |
flounder fish fillets
whole, split down the center, backs removed, both sides of the fillet trimmed |
*
|
| 1 | x |
essence
|
* |
| 118 | ml |
butter
melted |
|
| 16 | each |
potatoes
new, boiled, halved, tossed in butter and parsley, seasoned with salt and pepper |
|
| 355 | ml |
hollandaise sauce
|
* |
| 118 | ml |
parsley leaves
fried |
|
| 15 | ml |
sweet red bell peppers
brunoise |
|
| 15 | ml |
sweet yellow bell peppers
brunosie |
*
|
Directions
Preheat the oven to 375℉ (190℃).
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 to 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 ⅔ 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 ¼ 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 to 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.
