Stuffed Flounder Creole

Directions

1. 1
   Melt 1/2 cup butter and saute onions, celery, shallots and garlic until tender but not brown.
2. 2
   Sprinkle with flour. Cook, stirring constantly, for 2 minutes, until mixture browns.
3. 3
   Gradually stir in white wine and milk. Cook, stirring over low heat until mixture is smooth and thickened.
4. 4
   Fold in shrimp, crabmeat and soft breadcrumbs.
5. 5
   Season with salt and pepper to taste.
6. 6
   Have flounder split without separating the halves.
7. 7
   Remove the backbone. Spread half of each fish with stuffing. Reshape fish and spread it liberally with butter.
8. 8
   Season with salt and pepper to taste.
9. 9
   Lay the fish side by side in a buttered heatproof serving dish and brown the bottom over direct heat.
10. 10
    Put the dish under broiler heat to brown the top.
11. 11
    Serve hot; garnish with lemon wedges and parsley.