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Baked Stuffed Flounder
2 lbs. Flounder Fillets (or 12 pieces)
1/4 cup chopped onion
1/4 cup margarine
1 (3 oz.) can mushrooms, stems and pieces
7 1/2 oz. can Crab Meat
1/4 cup saltine cracker crumbs
2 Tbsp. snipped parsley
1/2 tsp. salt
In skillet, cook onion in margarine until translucent. Drain mushrooms, saving liquid. Add mushrooms, Crab, crumbs, parsley and salt to skillet. Mix. Lay Flounder, skin side down; divide stuffing among Fillets. Roll up. Place in baking dish, seam side down. Preheat oven to 350 F. Prepare sauce.
3 Tbsp. butter
3 Tbsp. flour
1/4 tsp. salt
1 1/2 cups milk
1/3 cup dry white wine
1 cup (4 oz.) shredded Swiss cheese
Reserved mushroom liquid
Melt butter in saucepan over low heat. Blend in flour and salt. Add milk to mushroom liquid, add wine. Cook, stirring constantly until thick and bubbly. Add cheese. Pour over Fillets. Bake 30 minutes. Check doneness and add paprika to top. If sauce is too thick, add tiny bit of milk and place n oven until heated through. Fish should flake easily.