Flounder with Crab

[Brandon]

4 tablespoons butter or margarine
1/4 cup flour
1 cup fish stock or 3/4 cup fish stock mixed with 1/4 cup dry white wine
1 cup milk
1 bay leaf
salt & pepper
12 flounder fillets, about 2.5 pounds
1.5 cups fresh crab meat, flaked
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 425F
In a medium-size heavy saucepan, melt the butter or margarine over medium heat. Stir in the flour and cook 2-3 min.
Pour in the fish stock and the milk. Whisk until smooth.
Add the bay leaf. Raise the heat to medium-high and bring to a boil. Cook 3-4 min more. Remove the sauce from the heat, and add salt to taste. Keep hot.
Butter a large baking dish. Twist each fillet to form a "cone" shape and arrange in the dish. Sprinkle the crab meat over the fish. Pour the hot sauce evenly over the top and sprinkle with the cheese.
Bake until the top is golden brown and the fish is cooked, 10-12 min. Test for doneness with the point of a knife.
Serve hot.

We can use sole instead of flounder and shrimp chopped in large instead of crab meat.


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