Catch and Cook Winter Flounder | #11

Season: Late May
Ingredient: Winter Flounder (Fluke)
Recipe: Apple and Corn Stuffed Flounder
In this episode of Living off the Land & Sea, Andy Nabreski and the OTW Crew catch some Winter Flounder off the coast of Cape Cod. Once they hit land Andy makes a dish of Apple and Corn Stuffed Flounder with a side of Parsnip Puree
Gear Used:
Bubba Tidal Select Rod: www.bubba.com/...
Bubba Kitchen Set: www.bubba.com/...
Bubba Stainless Steel Pliers: www.bubba.com/...
Bubba 7-inch Tapered Flex: www.bubba.com/...
Bubba Seaker Sling Pack: www.bubba.com/...
Recipe:
Apple and Corn Stuffed Flounder
2 winter 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.

[@thomasking4031]

You guys make great videos. Entertaining and informative. I like that you also include the cooking of the fish. It completes the journey and is equally informative

[@bstalter]

I know it's not fish related but you could probably do a nice side series on your garden.

[@Teach_1ne]

That salad you made was very impressive. As a guy that loves to cook: I’ve never seen anything like that b4.

[@mattmarsch7882]

Haven’t tried for flounder in decades but happened to catch a 17” on a 3/0 hook this year. Was pleasantly surprised. Long Island Sound. It Went back of course. Nice to hear they’ve been coming back off Mass.

[@timothyjordan-t1g]

One of the things I miss most from MA is local yellow tail flounder in early spring.