Baked Stuffed Flounder Ricardo recipe
All Recipes Seafood Fish
Ingredients
- 4 cups fresh bread crumbs 1 teaspoon ground nutmeg 1 ½ 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 ½ cups light cream ½ cup sherry 4 ounces sharp Cheddar cheese, shredded ½ teaspoon ground nutmeg 2 tablespoons butter 2 sprigs fresh parsley, for garnish 2 ½ tablespoons all-purpose flour
Nutrition Info
- 1055.6 caloriescarbohydrate: 93.1 gcholesterol: 264.6 mgfat: 42.9 gfiber: 6.3 gprotein: 68.9 gsaturatedFat: 23.1 gservingSize: -sodium: 1433.7 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Baked Stuffed Flounder Ricardo
Directions
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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.