Baked Stuffed Flounder Ricardo

SUBMITTED BY: Dick Tebaldi

"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!"

PREP TIME	25 Min
COOK TIME	35 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (7)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 23, 2003 by PROVERBS31

I do not know what I did wrong but this was gross!The fish was very mushy even though it was cooked through. 4 cups of bread crumbs was entirely too much! I do not recommend (Sorry Dick! if you can tell me what I did wrong, please let me know!)

11 users found this review helpful

Reviewed on Jan. 10, 2004 by LWAGAR

I made this for company, with a few small changes, and it was just wonderful! I used store bought stuffing and added extra sage and nutmeg to it. It took longer to cook than 30 minutes, but I will make it again. The sauce was terrific! A bit like a Newburg sauce...

5 users found this review helpful