Stuffed Flounder with Mushroom and Sherry Sauce

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Stuffed Flounder with Mushroom-Sherry SauceFish and mushrooms are always a unique combination especially with a spicy dipping or a sauce. The following delicious recipe includes flounder fillets, crab meat, and mushrooms topped with a tangy sauce. You can replace mushrooms with some other vegetable and a combination of more than one vegetables like broccoli or zucchini. This is originally a Mediterranean dish now adopted worldwide with slight variations. Instead of using sherry, one can use a local variant on moderate quantity. The steamed version of this yummy recipe tastes as great as the one mentioned below. Trouts can also be made in the same way. Let's quickly make this unique and irresistible stuffed fish recipe.

Stuffed Flounder with Mushroom-Sherry Sauce
Stuffed Flounder with Mushroom and Sherry Sauce

Fresh flounder stuffed with exotic sherry and mushroom sauce

Exotic flounder preparation stuffed with delicate and mildly flavored sherry and mushroom sauce that just melts in your mouth.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 4

  • 1/4 cup green onions (chopped)
  • 1/4 cup butter or margarine
  • 2 tbsp parsley (chopped)
  • 300 gm mushrooms (sliced)
  • 250 gm crab meat
  • 1/2 cup cracker crumbs
  • 1/4 tsp pepper
  • 6 flounder fillets
  • 2 tbsp all purpose wheat flour
  • 1 tbsp milk
  • 1/2 cup dry sherry
  • 1/2 tsp paprika
  • 50 gm parsley (chopped)
  • 1 lemon wedge
  • 1 spring onion
  • salt to taste


1. Place green onion, 1/4 cup butter and chopped parsley in 2-quart micro proof casserole. Cook on Hi (max. power) 3 minutes, or until onions is transparent. Remove from oven.

2. Drain mushroom reserving liquid. (You can use fresh mushrooms too)

3. Drain crab meat and shred with a fork, picking out any cartilage.

4. Add mushrooms, crab meat, cracker crumbs, salt and pepper to cooked onions and parsley, mixing well.

5. Spread crabmeat stuffing over each flounder fillet. Roll fish and place seam side down, in a 12x8-inch micro proof baking dish. Set aside.

6. Place 2 tablespoon butter in 4-cup glass measure. Cook on Hi (max. power) 45 seconds to melt.

7. Stir in flour.

8. Add milk to sherry. Gradually stir milk and sherry into flour mixture, stirring briskly.

9. Pour sauce over flounder. Cook on Hi (max. power) 7 to 8 minutes.

10. Sprinkle paprika and parsley over fish. Cook on Hi (max. power) 1 minute.

11. Sprinkle some lemon juice and garnish with chopped spring onions. Serve immediately.


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