Dunwich Flounder
This is a very nice dinner dish to have when you have people over for dinner. I serve this in the hotel for dinner and it sells very well.
This is a very nice dinner dish to have when you have people over for dinner. I serve this in the hotel for dinner and it sells very well.
- salt to taste
- 2 tablespoons butter
- 1 teaspoon mustard powder
- pepper to taste
- 4 ea flounder cleaned and trimmed
- for the stuffing
- 4 ounces mild cheddar cheese grated
- 1 cup bread crumbs fresh white
- 2 teaspoons basil shredded
- 1/2 ea lemon pressed
- 2 tablespoons egg beaten
- for the garnish
- 2 ea vandyke tomatoes
- Carbohydrate 148.371472708333 g
- Cholesterol 79.240625 mg
- Fat 27.7245377083333 g
- Fiber 11.7726585362802 g
- Protein 38.596284375 g
- Saturated Fat 12.8110303541667 g
- Serving Size 1 1 Serving (329g)
- Sodium 3925.01358333333 mg
- Sugar 136.598814172053 g
- Trans Fat 2.38792285416667 g
- Calories 997 calories
Step-by-step
- Use most of the butter to grease a shallow ovenproof baking dish and a piece of foil large enough to cover it.
- Set the oven at 190?C/375F/gas 5. Make a cut down the entire length of each fish as though for filleting. Remove the bone to make a pouch.
- Make the stuffing by mixing all the ingredients together in a small bowl. Lift the 2 loose flaps on one of the fish and fill the pouch with a quarter of the stuffing. Repeat with the remaining fish.
- Place the fish in the prepared dish, dot with the remaining butter, cover with the foil and bake for 20-30 minutes.
- Decorate each portion with half a Vandyke tomato
Tender white fish flesh yields gently beneath a savory crust of melted cheddar, crisp breadcrumbs, and bright lemon, releasing a subtle steam rich with herbaceous basil as the foil is lifted. Preparing stuffed seafood dishes requires careful attention to structural integrity, particularly when balancing moisture levels between the delicate protein and the dry breadcrumb binder.
- Assemble the stuffed fish up to twenty-four hours in advance, keeping them tightly wrapped in the refrigerator at 4 degrees Celsius or lower until ready for the oven.
- Freezing unbaked stuffed flounder is not recommended because the high water content in fresh tomatoes and mild cheddar cheese will compromise the texture of the delicate fish flesh upon thawing.
- Maintain a strict baking temperature of 190 degrees Celsius to ensure the interior breadcrumb and egg mixture reaches a food-safe temperature before the flounder begins to dry out.
- Substitute dried basil at a one-to-three ratio if fresh shredded leaves are unavailable, though fresh herbs provide a brighter volatile oil profile against the rich melted cheese.
Proper bone removal creates the vital cavity needed for holding the filling without tearing the skin. Mastering this specific pouch-cutting technique ensures the flavorful stuffing remains insulated inside the fish throughout the baking window.
