Tip of the Tongue Episode 331: A Conversation with Captain Jason Pippenger

Captain Jason “Pip” Pippenger of Beyond the French Quarter tours is both a hospitality specialist and a licensed captain. We talk about the kinds of special tours that does in the New Orleans area, as well as issues of coastal erosion and environmental issues of the region. Listen. It’s on Tip of the Tongue.Captain Jason Pipp on Instagram Beyondthefrenchquater on FB and InstagramHe has given us a recipe for the flounder we discuss during our conversation.Stuffed Flounder * Take a whole flounder, descale both sides, and remove the head and gut.* With the dark side up, make an incision from the head to the tail down the center of the body.* Lift one side of the incision and cut back the fillet from the backbone until you reach the fins (Note: Do not cut through the fins, leave filet attached to the body.* Duplicate on adjacent side of flounder (note: not the bottom white part of fish)* Once top side of fish is filleted, butterfly open and pat dry.Directions on making stuffing:* Take 1 cup of Stove top stuffing (per flounder)* 1/2 pound of claw crab meat (Note: I use claw; I find it holds up to seasoning and you can still taste the distinct crab flavor)* A teaspoon of your favorite Creole seasoning (I prefer Marsh Borgne, it’s a new local company coming to stores this summer)* 1 teaspoon of thyme* 2 whole lemons sliced* 2 ounces of salted butter sliced in 1/4 ounce portions* Salt to taste (typically I don’t, based on the other ingredients I have used)Combine stuffing per instructions on the box, fold in crab meat, seasoning, and thyme (add a little liquid if needed to keep the consistency wet like a bread pudding)Place the stuffing down the center of the flounder, fold both fillets back together (they won’t touch). Indent the butter slices and indent them into the exposed stuffing. Lay lemon slices on top of the butter along the entire length of the fish. Bake in oven at 325 F for 10 minutes, then test for doneness. You can tell when it is done, as the tail will shrivel and become crispy. Also the skin and meat will be white, opaque, and starting to separate.Accompany with a side of grilled asparagasI like to pair this with a Pouilly-Fumé or unoaked ChardonnayEnjoy.......For more about the Oyster Reefs and how they protect the coast. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe