Thanks to a post I read from Tasty Trix, I spent much of yesterday morning rumbling through my recipes for a taste from the past. Her post was of catfish and spicy greens and it reminded me of a treat I had many years ago in New Orleans – A Creole version of Fish Florentine.
So this is what I did most of the early morning, inside the house, in the kitchen. That is what a rainy day will do, keep you inside, away from the beach and what better way than to make friends with some older recipes.
Stuffed Flounder Z’herbes
4 -6 oz flounder fillets or other white fish fillets
6 tablespoons butter, divided
3 tablespoons chopped onions
1/4 cup chopped bell pepper
1 garlic clove, minced
Pinch of brown sugar
1/2 teaspoon fresh thyme
4 cabbage leaves, chopped
2 cups Baby Arugula with Spinach salad blend, chopped
2 or 3 leaves of turnip, mustard and/or beet –optional
1 teaspoon cider vinegar
3 tablespoons flour
1/2 tablespoon Creole seasoning
1 1/4 cup milk
1 small tomato, peeled, seeded and minced
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Preheat oven to 350 degrees F.
In a large frying pan, melt 3 tablespoons butter over medium heat; add the onions, bell pepper, and sauté for 4 minutes or until onions are tender. Add the garlic, brown sugar and thyme and cook another minute. Stir in the greens, vinegar and toss until wilted. Season with salt and pepper if desired, remove from heat and let cool.
In a medium saucepan, melt remaining butter, stir in the flour cooking for a couple of minutes and stir in the Creole seasoning. Cook until a smooth paste is formed. Gradually whisk in the milk stirring constantly. Cook until sauce is thick. Remove from heat, stir in the tomatoes and keep warm.
Place 1/4 of greens mixture on each fillet and roll up securing with a toothpick. Arrange flounder rolls in a shallow buttered baking dish. Bake for 15 minutes.
Spoon the sauce over the rolls covering well and bake another 15 minutes or until heated thoroughly. Fish should flake easily at this point.
Sprinkle with Parmesan cheese the last few minutes.
-Sorry, didn’t have a good photo of this dish, but you get the idea.