BAKED STUFFED FLOUNDER RICARDO

Baked Stuffed Flounder Ricardo image

This baked stuffed flounder is easy to make ahead and serve to your guests. The sage stuffing and subtly flavored cream sauce bring accolades from seafood lovers!

Provided by Dick Tebaldi

Time 1h

Yield 4

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 1055.6 calories, Carbohydrate 93.1 g, Cholesterol 264.6 mg, Fat 42.9 g, Fiber 6.3 g, Protein 68.9 g, SaturatedFat 23.1 g, Sodium 1433.7 mg, Sugar 8.5 g