Directions

• Velouté Sauce:
• In a small saucepan, bring the chicken stock to a boil and add the saffron. Turn off the heat and let it steep for 30 minutes.
• In a small pot over medium-high heat, melt the butter and add the flour, stirring until a light roux forms. Cook for 5 minutes to remove the raw taste of the flour and strain the saffron-infused stock into the pot a little at a time, whisking constantly. Once the sauce thickens to coat the back of a spoon, turn off the heat. Sir in the lemon juice and season to taste with white pepper. (The chicken stock should have enough salt.) Keep warm for serving.
• Crabmeat Dressing:
• In a large skillet over medium heat, melt the butter and add the olive oil. Add the onion, bell pepper, and celery. Sauté until the onion turns translucent, and then add the parsley, rosemary, and garlic. Add the lemon juice and wine, and continue cooking until combined, about 5 minutes. Season the mixture with Cajun seasoning and remove from the heat.
• Add the crabmeat to the mixture stirring to combine. Add only enough breadcrumbs a little at a time to reach the desired consistency of a moist stuffing. Drizzle a bit more olive oil if needed for moisture. Set aside and keep warm for serving.
• Flounder:
• Lay the fillets on a cutting board and sprinkle lightly with Cajun seasoning.
• In a large non-stick skillet over medium-high heat, add the butter and olive oil. Once sizzling, add the fillets and sauté on both sides until the fish is cooked through and just begins to brown. Remove the pan from the heat.
• For serving, use a long fish spatula to move the fish fillet gently to a plate. Top with a generous portion of crabmeat dressing and spoon over the sauce. Garnish with a slice of lemon and sprig of parsley. Serve with more of the sauce on the side.