188 - Flounder en papillote with Oyster Chestnut Cornbread Stuffing

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IMG_9460.jpg

188 - Flounder en papillote with Oyster Chestnut Cornbread Stuffing

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Flounder en papillote with Oyster Chestnut Cornbread Stuffing

Flounder en papillote

Lay out piece of parchment paper.  Lay out flounder filet, top with unbaked stuffing.  Drizzle with olive oil, butter, squeeze of lemon, salt and pepper, fresh herbs (optional).  Close parchment paper with folds.  Bake at 350 degrees for 12-15 minutes.  Open and serve.

Stuffing

Corn bread cubed and toasted (we used a corn bread recipe 2x)

Sautee in 1 pound butter:

2 yellow onions, diced

1 whole celery, diced

30 chestnuts roasted, peeled, diced

1 pint of oysters and juice

5 sage leaves

1/2tsp cayenne pepper

2 cups veggie or chicken stock

salt and pepper to taste

Toss this mixture with cornbread and 2 cups of stock (veggie or chicken).  Bake at 350 degrees in a buttered roasting pan for 20 minutes or until toasted on top and still moist.  Serve as side dish