You’ll reel in raves with this baked and stuffed flounder from Katie Sloan in Charlotte, North Carolina. “It’s such an easy way to show someone you care,” she writes, “but it looks like you spent all day in the kitchen!”
- 1-1/2 cups soft bread crumbs
- 1/3 cup diced celery
- 2 tablespoons finely chopped onion
- 1 teaspoon rubbed sage
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg, beaten
- 4 flounder fillets (3 ounces each)
- 1/2 cup half-and-half cream
- 3 tablespoons sherry or chicken broth
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/4 cup shredded Swiss cheese
- In a bowl, combine the first seven ingredients; stir in egg. Spread over fillets; roll up and secure with toothpicks. Place seam side down in an ungreased 2-qt. baking dish. Combine the cream and sherry or broth; pour over roll-ups.
- Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Remove roll-ups and keep warm.
- In a small saucepan, melt butter; stir in flour until smooth. Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over roll-ups. Yield: 2 servings.
Originally published as Flounder Roll-Ups in Cooking for 2 Winter 2006, p35
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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