Flounder Roulades

Flounder Roulades or Flounder Paupiettes

Check our Lucky 32 Southern Kitchen Blog Post – Flounder: A Nice Light Fish For Those Long, Dark Days

Crabmeat Stuffing

  • 12 oz crabmeat
  • 12 oz cream cheese, room temperature
  • 3 tbsp minced garlic
  • 1 ½ tsp A-1 Sauce
  • 1 tbsp Creole Spice Blend (see recipe)

Combine cheese, minced garlic, A-1 Sauce and Creole Spice Blend in a  mixer with paddle attachment. Mix to a uniform smooth consistency. Remove bowl from mixer and fold in by hand the crabmeat until well combined. Makes 24 ounces

 Creole Spice Blend

  • 2 ½ tbsp paprika
  • 2 tbsp salt
  • 2 tbsp garlic powder
  • 3 tsp black pepper
  • 3 tsp onion powder
  • 3 tsp cayenne powder
  • 3 tsp oregano leaves
  • 3 tsp thyme leaves

Combine all of the ingredients in a bowl and whisk until well-blended. Transfer the breader to a shallow dish for dredging.

Recipe: Buttered Breadcrumbs

  •  1 quart panko breadcrumbs
  • 3/4 cup melted butter
  • 2 tsp ground paprika
  • 2 tbsp parsley flakes

Cut each fillet along the centerline, into two long, thin pieces. Make the following crabmeat stuffing, then spread a thin layer on each piece of fish and roll them up with the stuffing on the inside. Stand the roulades on their side and bake in a 300 degree oven until the centers are warm.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

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