Gran Reid's Baked Flounder with Scallop Stuffing

Name: Gran Reids Baked Flounder with Scallop Stuffing
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Ingredients: ½ cup butter; 1 clove garlic, minced; 1 small onion, finely chopped; 250 grams scallops, chopped; 6 flounder fillets; ¼ cup butter, melted; ½ cup hot water; Salt; Freshly-ground black pepper; Dry white wine; Dry bread crumbs - fine

SpotX Wild Foods Recipe from Dorothy Reid
Prep:5 minutes Cook:14 minutes Difficulty:1

Ingrediants:

½ cup butter
1 clove garlic, minced
1 small onion, finely chopped
250 grams scallops, chopped
6 flounder fillets
¼ cup butter, melted
½ cup hot water
Salt
Freshly-ground black pepper
Dry white wine
Dry bread crumbs - fine

Directions:

Melt the ½-cup of butter in a frying pan.
Add garlic and onion, sauté until onions are translucent.
Add scallops and cook 2-3 minutes.
Season with salt, pepper, and white wine, to taste.
Add sufficient breadcrumbs to prepare a moist stuffing.
Place each flounder fillet dark-side-up on a flat surface.
Place the scallop stuffing in the centre of each fillet.
Divide evenly among the fillets.
Fold both ends of each fillet over the stuffing, overlapping the ends.
Pour the melted butter and the hot water into a baking dish.
Transfer the stuffed fillets to the baking dish.
Bake 20 minutes while you prepare a white sauce.

Flounder Recipes

Pan-fried Flounder

Crab-stuffed Flounder

Mums Mooloo Flounder

Flounder and Mushrooms

Stuffed Flounder

Citrus Flounder

Gran Reids Baked Flounder with Scallop Stuffing

Flounder in Ginger Cream

Nuked Flounder

Flounder
The name ‘flatfish’ covers a number of species in general terms, including yellow-bellied flounder, dabs and soles. Call them what you like; they are all good eating fish, with the yellow-bellied flounder being the culinary pick of the bunch.
These species can be found all over New Zealand in a variety of environments on the open mud and sandy bottoms; way out wide to the surf line inshore, as well as the sandbanks and mudflats of our harbours. They are trawled, netted and speared, the last done mostly on still nights in the shallows.