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Classic Deviled Egg Stuffed Flounder Rolls

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Ingredients
  Flounder fillets 4 (Fresh/Frozen)
  Hard cooked eggs 3 , chopped
  Snipped parsley 2 Tablespoon
  Mayonnaise 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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Egg

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