Baked Stuffed Flounder Ricardo recipe

4 servings

4 cups fresh bread crumbs

1 teaspoon ground nutmeg

1 1/2 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 1/2 cups light cream

1/2 cup sherry

4 ounces sharp Cheddar cheese, shredded

1/2 teaspoon ground nutmeg

2 tablespoons butter

2 sprigs fresh parsley, for garnish

2 1/2 tablespoons all-purpose flour

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.