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Stuffed Fish Fillets

chef.jackson's picture
Ingredients
  Fish fillets 6
  Pepper 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Lemon juice 2 Tablespoon
  Butter 1 Tablespoon
  Onions 2 Small, peeled and chopped
  Mushrooms 1⁄2 Pound, sliced (250 Grams)
  Parsley 1 Tablespoon, chopped
  Prawns 1⁄2 Pound, cooked (250 Grams)
  Plain flour 2 Tablespoon
  Cream/1/2 cup milk and 1/2 cup cream 1 Cup (16 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Cognac 1 Tablespoon
  Cheese 1⁄2 Cup (8 tbs), grated
  Lemon wedges 3
  Parsley 1 Teaspoon (Or As Required)
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Sprinkle the fish fillets with salt, pepper and lemon juice and keep aside.

MAKING
3) In a saucepan, saute the onions and mushrooms in butter, until the onion is golden and mushroom tender.
4) Stir in the chopped parsley and cooked prawns.
5) Top each fillet with a spoonful of this mixture, roll up and secure with wooden picks.
6) In a shallow, lightly greased casserole, arrange the fillets side by side.
7) In the remaining mushroom mixture, stir in the flour and cook for 1-2 minutes without browning.
8) Then stir in the cream, wine and cognac, if used, stir and bring to a boil.
9) Spoon over the fish in the casserole and sprinkle with the grated cheese.
10) Bake in the preheated oven for 20 to 25 minutes or until the cheese is melted and browned.
11) The sauce should be bubbly and the fish flakes easily when tested with a fork.

SERVING
12) Garnish the Stuffed Fish Fillets with lemon wedges and parsley and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Cook Time: 
55 Minutes
Servings: 
6

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