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Stuffed Flounder Creole
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 019 00
STUFFED FLOUNDER CREOLE
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
306 cal
30 g
32 g
6g
97 mg
387 mg
63 mg
Ingredient
Weight
Measure
Issue
CREOLE SAUCE
2 gal 1/2 qts
CELERY,FRESH,CHOPPED
12-2/3 oz
3 cup
1-1/8 lbs
ONIONS,FRESH,CHOPPED
1-5/8 lbs
1 qts 1/2 cup
1-3/4 lbs
12 oz
1-1/2 cup
BUTTER,MELTED
CRACKER CRUMBS
5-7/8 lbs
1 gal 1-3/4 qts
PEPPER,BLACK,GROUND
1/4 oz
3/8 tsp
THYME,GROUND
1/3 oz
2 tbsp
SHRIMP,COOKED
2 lbs
2-1/8 lbs
1 qts
WATER
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
Method
1
Prepare 1 Creole Sauce, Recipe No. O 005 00 or utilize prepared Creole Sauce. CCP: Hold at 140 F. or higher for use in Step 8.
2
Saute celery and onions in melted butter or margarine until tender.
3
Combine cracker crumbs, pepper, and thyme; add to vegetables. Add shrimp to vegetable crumb mixture.
4
Add water to vegetable-crumb-shrimp mixture; toss mixture but do not pack.
5
Separate fillets. Place 1/4 cup vegetable-crumb-shrimp mixture on each fillet; roll fillets using toothpicks to hold together.
6
Place 25 rolled fillets in each greased steam table pan, in rows 3 by 8.
7
Bake 20 minutes at 375 F. Remove from oven.
8
Cover fish in each pan with 2 quarts hot Creole Sauce.
9
Bake 5 to 10 minutes or until thoroughly heated. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP:
Hold for service at 140 F. or higher.



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Stuffed Flounder Creole

Yield: 100 Portion: 4-1/2 Ounces
Calories: 306 cal
Carbohydrates: 30 g
Protein: 32 g
Fat: 6g
Cholesterol: 97 mg
Sodium: 387 mg
Calcium: 63 mg

Ingredient Weight Measure Issue
CREOLE SAUCE 2 gal 1/2 qts
CELERY,FRESH,CHOPPED 12-2/3 oz 3 cup 1-1/8 lbs
ONIONS,FRESH,CHOPPED 1-5/8 lbs 1 qts 1/2 cup 1-3/4 lbs
BUTTER,MELTED 12 oz 1-1/2 cup
CRACKER CRUMBS 5-7/8 lbs 1 gal 1-3/4 qts
PEPPER,BLACK,GROUND 1/4 oz 3/8 tsp
THYME,GROUND 1/3 oz 2 tbsp
SHRIMP,COOKED 2 lbs
WATER 2-1/8 lbs 1 qts
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs

Method:
1
Prepare 1 Creole Sauce, Recipe No. O 005 00 or utilize prepared Creole Sauce. CCP: Hold at 140 F. or higher for use in Step 8.
2
Saute celery and onions in melted butter or margarine until tender.
3
Combine cracker crumbs, pepper, and thyme; add to vegetables. Add shrimp to vegetable crumb mixture.
4
Add water to vegetable-crumb-shrimp mixture; toss mixture but do not pack.
5
Separate fillets. Place 1/4 cup vegetable-crumb-shrimp mixture on each fillet; roll fillets using toothpicks to hold together.
6
Place 25 rolled fillets in each greased steam table pan, in rows 3 by 8.
7
Bake 20 minutes at 375 F. Remove from oven.
8
Cover fish in each pan with 2 quarts hot Creole Sauce.
9
Bake 5 to 10 minutes or until thoroughly heated. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP:
Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/stuffed_flounder_creole.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence