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Pancetta Stuffed Flounder With Boiled New Potatoes And Hollandaise Sauce


  • 1 tablespoon olive oil
  • 1/2 pound pancetta, small diced
  • 1/2 cup chopped onions
  • 1 tablespoon minced shallots
  • 2 teaspoons minced garlic
  • 3-4 cups day old white bread cubes (about 10 ounces)
  • 2/3 cup milk
  • 2 eggs, beaten
  • 2 tablespoons finely chopped parsley
  • 2/3 cup flour
  • salt and black pepper
  • 4 small whole flounder, split down the center, remove the backbone and trim both sides of the fillet-Chef will demo the cutting the fish
  • Essense
  • 1/2 melted butter
  • 16 boiled new potatoes, halved, tossed in butter and parsley and seasoned with salt and pepper
  • 1 1/2 cup Hollandaise Sauce
  • 1/2 cup fried parsley
  • 1 tablespoon brunoise red peppers
  • 1 tablespoon brunosie yellow peppers


  • Preheat the oven to 375¯ F. In a large sautÈ 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 sautÈ until wilted, about 3-4 minutes. Stir in the garlic and sautÈ 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 alittle 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 Essense. Place in the oven and bake for 15-20 minutes.
  • Yields: 4 servings

Recipe Details