- 4 cups fresh bread crumbs
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons sage
- 1 cup diced celery
- 3 tablespoons minced onion
- salt to taste
- ground black pepper to taste
- 1 egg
- 2 pounds flounder fillets
- 1 1/2 cups light cream
- 1/2 cup sherry
- 4 ounces sharp Cheddar cheese, shredded
- 1/2 teaspoon ground nutmeg
- 2 tablespoons butter
- 2 sprigs fresh parsley, for garnish
- 2 1/2 tablespoons all-purpose flour
- In a large bowl, combine bread crumbs, 1 teaspoon nutmeg, sage, celery, onion, and salt an pepper; mix well. Beat egg slightly, and mix into the stuffing.
- Spread stuffing on each fillet, roll up, and secure with toothpicks. Stand fillets up in a 2 quart casserole.
- Stir together cream and sherry in a small bowl. Pour over fillets. Sprinkle with cheese.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven. Serve stuffed fillets with cream sauce. Sprinkle lightly with nutmeg, place a pat of butter or margarine on each fillet, and garnish with parsley.
- If the sauce needs thickening, pour it into a small saucepan. Stir in 2 to 3 tablespoons flour, and cook over low heat for 5 minutes.
04/14/2018
recipepes.com
Baked Stuffed Flounder Ricardo, recipe
PT15M
PT1H
5
455 calories
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