This recipe calls for quite a few ingredients but using canned crab and shrimp means this is a simplified dish to make, since you will not have to fiddle around with shellfish or spend a lot of money on fresh seafood. Using canned seafood is often fine if you are using it in a flavored sauce. When serving seafood on its own, then it is better to use fresh.
Flounder is also an economical fish. You can actually use any whitefish filets here, so try cod, hake, snapper or tilapia if you prefer. Thawed filets are fine here, as long as you pat them dry with paper towels before you begin. Broiling is a gentle technique, and an alternative to poaching if you want your fish crispy on top. While delicate fish filets are liable to break up on the grill or in a pan, broiling them usually keeps them intact, as long as you use a wide spatula to transfer them to the plates afterwards.
The seafood sauce is made with crab and shrimp, as well as heavy cream and butter for richness, and a little mustard and Cajun seasoning to add a little kick. This is drizzled over the fish and allowed to flow over, resulting in a beautiful-looking, incredible-tasting meal. Serve this over homemade mashed potatoes, for the best results, or swap the potatoes for rice for something different.
- 6 flounder filets
- 1 tablespoon olive oil
- 2 oz plus 2 tablespoons butter
- 1½ cups heavy cream
- 14 oz can crabmeat, drained, and flaked
- 1 teaspoon prepared mustard
- Splash of milk or heavy cream, for the mashed potatoes
- 1 teaspoon Cajun seasoning
- Juice of 1 lemon
- 4 oz can shrimp, drained
- 6 peeled, chopped large potatoes
- 1½ cups cooked red cabbage, to serve (optional)
- 1 teaspoon chopped fresh parsley
- 6 lemon wedges, to serve
- Salt and black pepper, to taste
- Boil the potatoes in salted water until soft.
- Drain and mash in 2 tablespoons of butter and a splash of milk or cream.
- The amount you add depends how creamy or firm you like your mashed potatoes.
- Cover the pan and keep the potatoes warm until required.
- While the potatoes are cooking, preheat the broiler.
- Cover a baking dish with aluminum foil.
- Lay the flounder in the prepared baking dish.
- Rub the olive oil and lemon juice into it and sprinkle over the parsley and a little salt and black pepper.
- Broil for 4 minutes per side or until you can flake it with a fork.
- Melt the butter and cream in a pan over a moderate heat, and then stir in the mustard.
- Cook, stirring, until thick.
- Add the shrimp and crab and season with salt and black pepper, and the Cajun seasoning.
- Cook until warmed through.
- Divide the mashed potatoes between 6 warmed serving plates and top with the flounder.
- Spoon the crab and shrimp mixture over the fish, allowing the juices to flow over the potatoes and over the plate.
- Serve with some warmed red cabbage and a lemon wedge if liked.
This is an elegant meal and it would be fine for any special occasion. The red cabbage and lemon wedge are optional garnishes, and you could add a sprig of parsley instead. The fish is already flavored with lemon juice and the cream sauce does not need it, so feel free to forget the lemon unless you especially want to serve the wedges on the side. For a slightly different result, try adding a tablespoon of finely chopped fresh parsley to the mashed potatoes when you add the butter, or even add some peeled garlic cloves to the potatoes before you start cooking them and mash them in, to make garlic mashed potatoes.
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