Baked Stuffed Flounder Ricardo |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This baked stuffed flounder is easy to make ahead and serve to your guests. The sage stuffing and subtly flavored cream sauce bring accolades from seafood lovers! Ingredients:
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 |
Directions:
1. 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.
2. Spread stuffing on each fillet, roll up, and secure with toothpicks. Stand fillets up in a 2 quart casserole.
3. Stir together cream and sherry in a small bowl. Pour over fillets. Sprinkle with cheese.
4. 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.
5. 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.
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