This is always an impressive looking dish with rich, spicy flavor. I recommend a local chardonnay to accent the subtleties in the fish. The spice of the crawfish blends beautifully with the buttery flavor of flounder and even more so with this simple sauce.
- 4 medium fillets of fresh gulf flounder
- ½ lb. cooked crawfish tail meat, fresh or frozen
- 1 cup bread crumbs
- 1 Tbsp Old Bay Seasoning
- ½ Tbsp Dijon mustard
- 1 egg
- 3 Tbsp olive oil
- Tabasco sauce
- Heavy cream
- ¼ cup chopped celery
- Preheat oven to 350° F. In a large bowl, mix egg, mustard, bread crumbs, Old Bay Seasoning, crawfish, and chopped celery.
- Lay out the flounder fillets and scoop 2 ounces of crawfish mixture onto one end of each filet.
- Gently roll fillet around the mix to form the roulades.
- In an oven safe sauté pan, sear the flat side of the roulades on high setting for 1 minute.
- Using tongs, carefully flip the roulades over in the pan. Add cream and Tabasco sauce to middle of the pan. Place pan on center rack in oven for 12 minutes.
- Carefully remove the roulades to plates. Stir the cream sauce before adding it to the plates.