Living Off the Land and Sea: Apple and Corn Stuffed Flounder

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Make Apple and Corn Stuffed Flounder At Home

I first learned of this wonderful dish from a gentleman named Matt Ryan, who was once a chef for Legal Seafoods. We were doing a cooking demonstration at the Osterville Angler’s Club, where Matt’s recipe earned much praise from the crowd. I have added some ground chourico to Matt’s recipe, because, well, when does adding sausage not make something taste better? The parsnip puree is magical stuff, do not omit it!
 

Apple and Corn Stuffed Flounder

2 flounder fillets, cut in half lengthwise
1 ear of corn (cut from cob)
1/2 sweet onion, diced
1/3 pound ground chourico (remove for pescatarian diets)
1 apple, diced
1 clove garlic, minced
½ cup fresh breadcrumbs (I use English muffins)
3 tablespoons butter
1 tablespoon olive oil
¼ cup dry white wine (such as pinot grigio)
Salt & pepper

Preheat oven to 400 degrees. Sauté onion on medium-high heat with olive oil and half the butter. When onions are translucent (about 5 minutes), add apples, garlic, linguica and corn. Sauté another 5 minutes, or until the apples start to break down a little, then deglaze the pan with white wine, add the remaining butter and the breadcrumbs. Once the butter is melted remove from heat and season with salt and pepper to taste.

Lay out fillets on cutting board and season both sides with salt and pepper. With the presentation side (the white side) of the fillet facing outward, wrap the halved fillets in a circle, cut side down, and secure with toothpicks. Fill the rolls with the stuffing. Place them on a baking sheet, drizzle with olive oil, and cook in oven until the fish registers 145 degrees, about 12 to 15 minutes. Remove and serve immediately atop some parsnip purée.
Enjoy!

Parsnip Puree

2 pounds parsnips, peeled and chopped
1 pint cream (you can substitute whole milk)
1 1/2 tablespoons butter
Salt to taste

Poach parsnips in cream on low heat until tender, about 40 minutes. Purée with an immersion blender, food processor, or in a blender. Return to pot and add butter. Season with salt to taste, and keep on low heat, stirring occasionally, until ready to serve.