Asparagus-stuffed flounder

Yield: 6 Servings

Measure Ingredient
½ cup Onion, chopped
3 teaspoons Butter or margarine, divided
6 \N Flounder or sole fillets (4 to 6 oz each)
18 \N Asparagus spears
2 teaspoons Flour
1 cup Milk, skim or low-fat
½ cup Sharp Cheddar cheese, shredded
\N \N Salt to taste, if desired
⅛ teaspoon Freshly ground black pepper
\N \N Cayenne
\N \N Nutmeg

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) ***

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