Flounder rolls with crab filling in shrimp and shellfish sauce
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
To prepare this dish, flounder fillets are stuffed with a mixture of crab meat, lemon zest, and fennel, rolled into rolls, and simmered in a tomato sauce flavored with white wine and clam juice. After the rolls are ready, simmer the shrimp and cockles in the same sauce. They not only add variety to the flavor and texture of this seafood dish, but also decorate it with their attractive shells, offering a truly aesthetic experience. To ensure the best experience, make sure the shells are thoroughly washed of sand and tightly sealed before cooking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large flounder fillets (approximately 300 g each), cut in half lengthwise, or 8 small fillets (100-150 g each)
- 0.9 kg cockles, washed with a brush
- 450 g rock shrimp
- 0.5 kg crab meat pieces, sorted
- 1 bottle (240 ml) of clam juice
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 1 small fennel root, cored and finely chopped + 2 tbsp chopped fennel greens
- 3 cloves garlic, crushed
- 1 tbsp. l. dried oregano
- 0.5 tsp red pepper flakes
- 2/3 cup dry white wine
- 2 cans of diced tomatoes (800g each)
- 1 teaspoon finely grated lemon zest
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Cooking the dish according to the recipe:
- Heat the olive oil in a large saucepan over medium heat. Add the onion, fennel root, and garlic and cook, stirring occasionally, until softened but not browned, 10-12 minutes. Add the oregano and red pepper flakes and cook, stirring, for 30 seconds. Increase the heat to medium-high, add the wine, and simmer until almost completely evaporated, about 5 minutes. Add the tomatoes and clam juice and simmer, stirring occasionally, until the tomatoes are softened and the broth has thickened slightly, about 15 minutes.
- Meanwhile, in a medium bowl, combine the crab meat with the lemon zest, 1 tablespoon of fennel fronds, and a pinch of salt. Season the flounder with salt and pepper. Place 1/4 cup of the crab mixture about 2 inches from the widest edge of each fillet and roll the fish tightly into a roll. Insert a toothpick or small wooden skewer into the center of the roll to secure it.
- Carefully place the flounder rolls into the simmering tomato broth. Cover and cook until the fish is opaque, 12-15 minutes. Using a slotted spoon, transfer the rolls to a rimmed serving platter and remove the toothpicks; cover with foil.
- Add the cockles to the simmering tomato broth, cover, and cook until they begin to open, about 6 minutes. Stir in the shrimp and cook until they are opaque and the clams are fully open, about 2 minutes more (discard any unopened shells). Pour the sauce with the clams and shrimp onto the platter with the fish rolls and sprinkle with the remaining 1 tablespoon of fennel fronds.
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