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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 style mustard 1 1⁄2 Teaspoon
  Frozen chopped broccoli 10 Ounce, thawed
  Cooked long grain rice 2 Cup (32 tbs)
  Condensed cream of shrimp soup 1 Can (10 oz)
  Dry white wine 1⁄2 Cup (8 tbs)
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 lengthwise.
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 1/2quart 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: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Gourmet
Servings: 
4

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 541 Calories from Fat 230

% Daily Value*

Total Fat 26 g39.6%

Saturated Fat 7.3 g36.4%

Trans Fat 0 g

Cholesterol 284.3 mg94.8%

Sodium 1142.8 mg47.6%

Total Carbohydrates 38 g12.7%

Dietary Fiber 3.9 g15.6%

Sugars 5.4 g

Protein 32 g64%

Vitamin A 59.3% Vitamin C 125%

Calcium 10.2% Iron 5.9%

*Based on a 2000 Calorie diet

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Deviled Egg Stuffed Flounder Rolls Recipe