Stuffed Flounder Florentine
Ingredients
The flounder and stuffing
-
1
pound
flounder
-
8
ounces
baby spinach
-
1
tablespoon
roasted red pepper, small dice
-
2
ounces
goat cheese
-
2
ounces
shredded mozzarella
-
2
ounces
gorgonzola cheese or cheese of your choice
-
½
cup
bechamel sauce
The Mornay sauce
-
2
ounces
butter
-
¼
cup
flour
-
1
cup
chicken stock
-
½
cup
milk
-
½
cup
shredded cheddar cheese
-
to taste
sea salt and black pepper
-
1
teaspoon
Italian parsley, finely chopped (for garnish)
Instructions
- Sauté the baby spinach in olive oil until wilted, then drain and squeeze out excess water.
- Prepare the Mornay sauce by melting butter, mixing in flour to create a roux, and cooking for a few minutes.
- Add stock to the roux to make a béchamel, reserving some for the spinach mixture.
- Add milk to the béchamel and then stir in shredded cheddar to create the Mornay sauce.
- Combine goat cheese, mozzarella, gorgonzola, spinach, and roasted red peppers for the stuffing.
- Roll the flounder fillets around the stuffing and place seam-side down in a baking dish.
- Add a little water to the baking dish and bake at 350°F for 15 minutes.
- Drain excess liquid, add Mornay sauce, and bake for an additional 10-15 minutes until golden brown.
- Garnish with parsley and serve with lemon wedges and sides.
Nutrition Facts (estimated)
Servings
2
Calories
901
Total fat
61g
Total carbohydrates
25g
Total protein
62g
Sodium
1366mg
Cholesterol
259mg
You might also like