Baked Stuffed Flounder Ricardo

Directions

Ingredients :

4 cups fresh bread crumbs

1 teaspoon ground nutmeg

1 ½ 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 ½ cups light cream

½ cup sherry

4 ounces sharp Cheddar cheese

shredded

½ teaspoon ground nutmeg

2 tablespoons butter

2 sprigs fresh parsley

for garnish

2 ½ tablespoons all-purpose flour

Methods :

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.