Recipe - Pancetta Stuffed Flounder Wboiled New Potatoes And Hollandais

1 tablespoon Olive oil
One half pound Pancetta,; small minced
One half cup Chopped onions
1 tablespoon Minced shallots
2 teaspoon Minced garlic
4 cup Day old white bread cubes;
(about 10 ounces)
2/3 cup Milk
2 Eggs,; beaten
2 tablespoon Finely chopped parsley
2/3 cup Flour
Salt and black pepper
4 small Whole flounder, split down
the center,; remove the
bac and trim both sides of
the fillet
Essence
One half cup Melted butter
16 Boiled new potatoes, halved,
tossed in butter and
parsle and seasoned with
salt and pepper
1 One half cup Hollandaise Sauce
One half cup Fried parsley
1 tablespoon Brunoise red peppers
1 tablespoon Brunosie yellow peppers

Preheat the oven to 375 degrees. In a large saut_ pan, heat the olive oil.
When the oil is hot, render the pancetta until crispy, about 10 minutes.
Remove the crispy bacon and set aside. Add the onions and saut_ until
wilted, about 34 minutes. Stir in the garlic and saut_ for 1 minute. Add
the bread and cook until the bread is crisp. Remove from the heat and turn
the mixture into a mixing bowl. Bring the milk up to a boil. Stir 2/3 of
the milk in the bread mixture. Stir in the beaten eggs and parsley. Season
with salt and pepper.

Mix in enough flour to bind the stuffing. If the stuffing becomes to dry,
add a little more milk. Stuff each flounder with One fourth of the stuffing. Place
the fish on a baking sheet. Brush each fish with the melted butter and
season with Essence. Place in the oven and bake for 1520 minutes.

Serve the potatoes on the bottom of the platter. Lay the fish directly on
top of the potatoes. Spoon the Hollandaise over the fish and around the
rim. Garnish with the fried parsley and brunoise peppers.

Yield: 4 servings
Posted to MCRecipe Digest V1 #285

Date: Fri, 8 Nov 1996 08:04:37 0500

From: Meg Antczak meginny@frontiernet.net