Asparagus-stuffed flounder
Yield: 6 Servings *
Ingredients:
- 1/2 c Onion chopped
- 3 ts Butter or margarine divided
- 6 Flounder or sole fillets (4 -to 6 oz each)
- 18 Asparagus spears
- 2 ts Flour
- 1 c Milk skim or low-fat
- 1/2 c Sharp Cheddar cheese -shredded Salt to taste if desired
- 1/8 ts Freshly ground black pepper
Instructions:
Cayenne 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) ***
