Classic Deviled Egg Stuffed Flounder Rolls
|Flounder fillets||4 (Fresh/Frozen)|
|Hard cooked eggs||3 , chopped|
|Snipped parsley||2 Tablespoon|
|Dijon mustard||1 1⁄2 Teaspoon|
|Broccoli||1 Cup (16 tbs), thawed|
|Cooked long grain rice||2 Cup (32 tbs)|
|Condensed cream of shrimp soup||1 Can (10 oz) (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
Thaw fillets, if frozen.
Sprinkle each fillet with salt and pepper.
Combine chopped egg, parsley, mayonnaise and mustard.
Spoon 3 to 4 tbs of the egg mixture atop each fillet.
Roll up length wise.
If necessary, secure with wooden picks.
Combine broccoli and rice.
In bowl, stir together soup and wine.
Stir 1 cup of the soup mixture into rice mixture.
Turn rice mixture into 1 1/2 quart round au gratin dish or a 10" x 6" x 2" baking dish.
Place fish rolls atop rice.
Pour remaining soup mixture over rolls.
Cover with foil; bake in 375 degree oven for 25 minutes.
Uncover; bake 20 to 25 minutes more, or till fish flakes easily.