Asparagus-stuffed flounder
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| *INGREDIENTS* | ||
| ½ | cup | Onion, chopped |
| 3 | teaspoons | Butter or margarine, divided |
| 6 | Flounder or sole fillets (4 to 6 oz each) | |
| 18 | Asparagus spears | |
| 2 | teaspoons | Flour |
| 1 | cup | Milk, skim or low-fat |
| ½ | cup | Sharp Cheddar cheese, shredded |
| Salt to taste, if desired | ||
| ⅛ | teaspoon | Freshly ground black pepper |
| Cayenne | ||
| Nutmeg | ||
Directions
Steam the asparagus until tender-crisp, about 5 minutes. Saute the onion until tender in 1 teaspoon of the butter in a non-stick skillet. Sprinkle the onion evenly over the fillets. Lay 3 asparagus spears crosswise on each fillet and roll the fillet around them. Secure with skewers or toothpicks and arrange them in a single layer in a greased shallow baking dish. Melt the remaining 2 teaspoons of butter in a small saucepan. Stir in the flour and cook the roux, stirring, for a minute. Gradually add the milk and continue cooking the sauce, stirring, until it begins to thicken. Stir in the cheese, salt, black pepper, and a dash or two of cayenne. Pour the sauce over the fish rolls and sprinkle them with a little nutmeg.
Bake the fish rolls in a preheated 350 F oven for about 20 minutes.
Makes 6 servings.
*** Recipe Via Compu-Chef (tm) ***