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Stuffed flounder

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Ingredients/Components

milk - 1 item
butter or margarine - 1/4 c
salt - 1/2 tsp
flour - 3 Tbsp
butter
paprika - 1/2 tsp
chopped onion - 1/4 c
dry white wine - 1/3 c
parsley - 2 Tbsp
shredded Swiss cheese - 4 oz
can crab meat, drained
flounder fillets - 2 lb
can chopped mushrooms, drained reserve liquid - 3 oz
coarse saltine cracker crumbs - 1/2 c

How to make stuffed flounder:

Topping:3 Tbsp. butter3 Tbsp. flour1/4 tsp. salt milk1/3 c. dry white wine4 oz. shredded Swiss cheese1/2 tsp. paprika Preheat oven to 400°. In skillet, cook onion in 1/4 cup butter until tender but not brown. Stir drained mushrooms into skillet with flaked crab, cracker crumbs, parsley, salt and dash of pepper. Spread mixture over fillets. Roll fillets and place seam down in 12 x 7 x 2-inch baking dish. In saucepan, melt butter. Blend in flour and salt. Add enough milk to mushroom liquid to make 1 1/2 cups. Add with wine to saucepan. Cook and stir until mixture thickens and bubbles. Pour over fillets. Bake for 25 minutes. Sprinkle with cheese and paprika. Return to oven for 10 more minutes or until fish flakes easily with fork. Serves 8.

Recipe categories: Main dish, Saltwater fish, Sole and flounder.

Rating:

4.3

Average rating: 4.3, total votes: 8

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