Instructions
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 to 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. Split each flounder down the center, remove the backbone and trim both sides of the fillet. 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 Emerils Essence. Place in the oven and bake for 15 to 20 minutes. Serve the potatoes which have been halved, tossed in butter and parsley and seasoned with salt and pepper 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.





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Yields: 4 Servings
     ESSENCE OF EMERIL with Emeril Lagasse From the TV

notes:  See the Emeril's Essence Information recipe which is included in this collection.

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