Blue Crab and Brie Stuffed Flounder w/ Armagnac Cream Sauce
Blue Crab and Brie Stuffed Flounder with Armagnac Cream Sauce
1/2 lb. Brie cheese, rind removed and cubed
1/2 lb. jumbo lump crabmeat, picked over
1 bunch green onions, chopped (green part only)
3 tablespoons butter, cut into pieces
kosher salt and white pepper to taste
4 whole flounders (about 14 ounces each), boned, split and tail left on
16 grape tomatoes (or 8 cherry tomatoes)
1/4 cup armagnac
1/4 cup heavy cream
2 shallots, minced
2 garlic cloves, minced
1/2 lb. fresh spinach, washed and dried, stems removed and large leaves torn
1/4 cup Chardonnay
freshly ground black pepper to taste
Preheat oven to 350 degrees F.
In a medium bowl combine Brie, crabmeat, green onions, and 2 tablespoons butter and season with salt and white pepper.
Open the flounders and season the insides with salt and white pepper. Fill the flounders' cavities with Brie stuffing and fold the fish over the stuffing. Place stuffed flounders in two oiled large ovenproof skillets, two fish in each skillet. Cook fish in oven for 8 minutes. Divide tomatoes between skillets and continue to cook in oven for 7 more minutes, or until fish is cooked through. Transfer fish to plates and keep warm.
Scrape any remaining bits and juices from one skillet that held fish to other skillet so that all the pan juices are in one skillet. Place the skillet with pan juices over high heat and heat until hot. Deglaze with armagnac, being careful of a possible flareup. Using a wooden spoon, scrape off any bits that may be on the bottom of the skillet. Add cream and cook, stirring, 1 minute. Season sauce with salt and pepper.
Heat another large skillet over moderately high heat until hot. Add the remaining tablespoon butter, shallots, and garlic and cook for about 1 minute. Add spinach and Chardonnay and cook, stirring, until spinach is tender, about 1 minute. Season with salt and black pepper.
Serve flounder and tomatoes over spinach. Drizzle sauce around fish. Makes 4 servings.
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