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  • Stuffed Flounder Creole: Meat, Fish, and Poultry No.L 019 00

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    David Bradley
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    This document provides instructions for making stuffed flounder Creole that serves 100 people. It includes a list of ingredients and their weights and measures. The method involves first making a Creole sauce, then sautéing celery and onions and mixing with cracker crumbs, pepper, and thyme. Cooked shrimp is added to the vegetable-crumb mixture along with water. The stuffing is placed on flounder fillets which are then rolled and baked. The baked fillets are topped with Creole sauce and baked further until the internal temperature reaches 165°F. The finished dish contains 306 calories per 4.5 ounce portion.

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    L01900

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    This document provides instructions for making stuffed flounder Creole that serves 100 people. It includes a list of ingredients and their weights and measures. The method involves first making a Creole sauce, then sautéing celery and onions and mixing with cracker crumbs, pepper, and thyme. Cooked shrimp is added to the vegetable-crumb mixture along with water. The stuffing is placed on flounder fillets which are then rolled and baked. The baked fillets are topped with Creole sauce and baked further until the internal temperature reaches 165°F. The finished dish contains 306 calories per 4.5 ounce portion.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    2 views1 page

    Stuffed Flounder Creole: Meat, Fish, and Poultry No.L 019 00

    Uploaded by

    David Bradley
    This document provides instructions for making stuffed flounder Creole that serves 100 people. It includes a list of ingredients and their weights and measures. The method involves first making a Creole sauce, then sautéing celery and onions and mixing with cracker crumbs, pepper, and thyme. Cooked shrimp is added to the vegetable-crumb mixture along with water. The stuffing is placed on flounder fillets which are then rolled and baked. The baked fillets are topped with Creole sauce and baked further until the internal temperature reaches 165°F. The finished dish contains 306 calories per 4.5 ounce portion.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 1

    MEAT, FISH, AND POULTRY No.

    L 019 00

    STUFFED FLOUNDER CREOLE


    Yield 100 Calories 306 cal Carbohydrates 30 g Protein 32 g Fat 6g Portion 4-1/2 Ounces Cholesterol 97 mg Sodium 387 mg Calcium 63 mg

    Ingredient
    CREOLE SAUCE CELERY,FRESH,CHOPPED ONIONS,FRESH,CHOPPED BUTTER,MELTED CRACKER CRUMBS PEPPER,BLACK,GROUND THYME,GROUND SHRIMP,COOKED WATER FISH,FLOUNDER/SOLE FILLET,RAW

    Weight
    12-2/3 oz 1-5/8 lbs 12 oz 5-7/8 lbs 1/4 oz 1/3 oz 2 lbs 2-1/8 lbs 30 lbs

    Measure
    2 gal 1/2 qts 3 cup 1 qts 1/2 cup 1-1/2 cup 1 gal 1-3/4 qts 3/8 tsp 2 tbsp 1 qts

    Issue
    1-1/8 lbs 1-3/4 lbs

    Method
    1 2 3 4 5 6 7 8 9 Prepare 1 Creole Sauce, Recipe No. O 005 00 or utilize prepared Creole Sauce. CCP: Hold at 140 F. or higher for use in Step 8. Saute celery and onions in melted butter or margarine until tender. Combine cracker crumbs, pepper, and thyme; add to vegetables. Add shrimp to vegetable crumb mixture. Add water to vegetable-crumb-shrimp mixture; toss mixture but do not pack. Separate fillets. Place 1/4 cup vegetable-crumb-shrimp mixture on each fillet; roll fillets using toothpicks to hold together. Place 25 rolled fillets in each greased steam table pan, in rows 3 by 8. Bake 20 minutes at 375 F. Remove from oven. Cover fish in each pan with 2 quarts hot Creole Sauce. Bake 5 to 10 minutes or until thoroughly heated. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.

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