Title: Pancetta Stuffed Flounder W/ Boiled New Potatoes & Hollan
Categories: Fish
Yield: 4 Servings

1	tb	Oil, olive
1/2	lb	Pancetta, small diced
1/2	c	Chopped onions
1	tb	Minced shallots
2	ts	Minced garlic
3		4 cups day old white bread
		Cubes (about 10 ounces)
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
		Fillet
		Essence
1/2		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 sauté 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 sauté until wilted, about 3-4 minutes. Stir in the garlic and sauté 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

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved From: Sylvia Steiger Date: 28 Oct 97

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