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By habanerojooz
#2210996
Earlier this week, I made a similar version of this stuffed flounder dish using a Paul Prudhomme recipe. It was very similar to the OP's original recipe, but the stuffing additives and dry spices gave it more of a cajun flavor. Aside from those differences, the other ingredients and cooking steps were similar.

I also de-boned the flounder after watching the technique demonstrated on Youtube. It was easy and it made a nice pocket for the stuffing.

Stuffed flounder is delicious. Everybody should make this at least once (or more) this flounder season. :D
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By Yaklash
#2211635
habanerojooz wrote:Earlier this week, I made a similar version of this stuffed flounder dish using a Paul Prudhomme recipe. It was very similar to the OP's original recipe, but the stuffing additives and dry spices gave it more of a cajun flavor. Aside from those differences, the other ingredients and cooking steps were similar.

I also de-boned the flounder after watching the technique demonstrated on Youtube. It was easy and it made a nice pocket for the stuffing.

Stuffed flounder is delicious. Everybody should make this at least once (or more) this flounder season. :D

I give credit for this recipe to a restauranteur friend of mine. He taught me the basics, similar to what I would guess many kitchens use. Prudhomme certainly has a better bouquet of spices than I do :lol: . It's like chicken soup, or most anything really. I make a good chicken soup, but would slap my mother to the side to get the last bowl of my sister Anne's chicken noodle soup. Hand made egg noodles are but one thing that set it apart. Her many special measures. She starts with homemade vegetable stock, uses dark meat only, and I can't get her to tell me what else she does. Her response is usually, "you'll just have to keep coming over to eat it until you figure it out." Don't even get me started about my other sister and her tres leches.

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