Flounder Stuffed with Crabmeat Recipe

1. Wash the flounder and pat dry. Mix the seasonings into the flour and coat the outside with it. Mix the eggs and milk together in a wide bowl and pass the fish through it, then dredge in the seasoned flour again.

2. Heat the clarified butter in a skillet and saute the fish, one at a time, about four minutes each, turning once. Remove and keep warm.

3. For the sauce, melt the butter and stir in the flour to make a blond roux. Stir in the green onions and cook until limp. Whisk in the shrimp stock and bring to a boil, then add the crabmeat. Gently toss the crabmeat in the sauce to avoid breaking the lumps.

4. Spoon about 2 Tbs. of the sauce inside the fish. Place the trout on a baking pan and put into a preheated 400_degree oven for six minutes.

5. Place the flounders on plates and top with the remainder of the sauce.

Serves four.