Stuffed Flounder - cooking recipe

Ingredients

12 ounces flounder fillets
1/2 lb lump crabmeat
1/2 lb small shrimp, cooked and diced
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon flour
1 cup cream
1/4 cup breadcrumbs
1/4 cup green onion, diced
1 dash white pepper
1 dash cayenne pepper
Veloute Sauce
2 tablespoons fish stock or 2 tablespoons shrimp stock
1/4 cup dry white wine
1/4 cup water
1/2 bay leaf
1 teaspoon garlic, minced
1/4 cup heavy cream
3 tablespoons butter
1 tablespoon flour

Preparation

Heat butter, add flour, and stir, but do not darken flour.
Add cream slowly and bring to a boil.
Combine with all other ingredients but flounder in a bowl and refrigerate until chilled.
Cut flounder lengthwise into 1-inch wide strips.
Fold flounder strips around a 2 oz nugget of the stuffing and stand them upright.
Bake in a 350\u00b0F oven for 25 minutes.
Top with Veloure Sauce (See steps below).
Veloure Sauce: Add liquids, spices and stock to saucepan, boil and remove after 10 minutes.
Make a light roux by heating 1 TBS butter in a pan, stirring in flour and heating until light brown.
Add roux to mixture and whisk in remaining butter.