Deviled Egg Stuffed Flounder Rolls
|Flounder fillets||4 (fresh / frozen)|
|Hard cooked eggs||3 , chopped|
|Snipped parsley||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)|
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.