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Reviewed: Jan. 20, 2006

I had to do some changing around with the recipie, I used box stuffing and did not roll the fish up, but it was good and I'd make it again

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Reviewer:

Marlene

	Cooking Level: Intermediate Living In: Ocala, Florida, USA
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Reviewed: Jun. 22, 2004

If I could give this recipe ZERO, I would. Whatever you do, don't make it. I promise you'll be disappointed. It was the most disgusting thing I've ever had. Whoever wrote this recipe probably left out some necessary ingredients and steps. The stuffing flavor was ok but texture was disgusting, even after I tried adding eggs. Just water and bread crumbs? I dont think so. Also cooking fish in cream is a bad, bad idea -- they turn to total mush. Admittedly I put too much cream (being unfamiliar with cooking with cream) but the recipe didnt specify that you shouldn't add ALL of the cream -- not even half of it!

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Reviewer:

HETHRA


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Reviewed: Mar. 24, 2004

The stuffing needs some chicken broth, butter, or something instead of the egg. We did not care for this recipe.

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4 users found this review helpful

Reviewer:

Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Jan. 10, 2004

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...

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6 users found this review helpful

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LWAGAR

	Cooking Level: Expert Home Town: Centerport, New York, USA Living In: Springfield, Tennessee, USA
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Reviewed: Dec. 23, 2003

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!)

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11 users found this review helpful