Title: Pancetta Stuffed Flounder with Boiled New Potatoes and Ho
Categories: Fish
Yield: 1 Servings

1	tb	Olive oil
1/2	lb	Pancetta, small diced
1/2	c	Chopped onions
1	tb	Minced shallots
2	ts	Minced garlic
3		4 Cup day old white bread
		Cubes
		(about 10 oz. s)
2/3	c	Milk
2		Eggs, beaten
2	tb	Finely chopped parsley
2/3	c	Flour
		Salt and black pepper
4	sm	Whole flounder, split
		Down the center, remove
		The backbone and trim
		Both sides of the filet
		Essence
2	oz	Melted butter
16		Boiled new potatoes
		Halved, tossed in butter
		And parsley and seasoned
		With salt and pepper
1 1/2	c	Hollandaise Sauce
1/2	c	Fried parsley
1	tb	Brunoise red peppers
1	tb	Brunosie yellow peppers

Preheat the oven to 375 degrees. In a large saute pan, heat the olive oil. When the oil is hot, render the pancetta until crispy, about 10 minutes. Remove the crispy bacon and set aside. Add the onions and saute until wilted, about 3-4 minutes. Stir in the garlic and saute for 1 minute. Add the bread and cook until the bread is crisp. Remove from the heat and turn the mixture into a mixing bowl. Bring the milk up to a boil. Stir 2/3 of the milk in the bread mixture. Stir in the beaten eggs and parsley. Season with salt and pepper.

Mix in enough flour to bind the stuffing. If the stuffing becomes to dry, add a little more milk. Stuff each flounder with 1/4 of the stuffing. Place the fish on a baking sheet. Brush each fish with the melted butter and season with Essence. Place in the oven and bake for 15-20 minutes.

Serve the potatoes on the bottom of the platter. Lay the fish directly on top of the potatoes. Spoon the Hollandaise over the fish and around the rim. Garnish with the fried parsley and brunoise peppers.

Yield: 4 servings

SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2420

From: Dave Drum Date: 25 Oct 97 National Cooking Echo Ä

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