Fish Fillet Twirls With Celery Stuffing
|Frozen fish fillets||2 Pound, thawed (About 6 Fillets)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||2 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Soft bread crumbs||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Cream||1⁄2 Cup (8 tbs)|
|Minced parsley||1 Tablespoon|
|Celery salt||1⁄8 Teaspoon|
|Ground nutmeg||1 Pinch|
|Pepper grains||To Taste|
Sprinkle fish fillets with lemon juice.
Fit each fillet around the inside of a well-greased muffin-pan well.
Heat butter in a large skillet.
Mix in celery, green pepper, and onion; cook until celery is tender.
Remove from heat.
Add bread crumbs to skillet and toss to mix well.
Combine eggs, cream, parsley, thyme, celery salt, nutmeg, salt, and pepper; add to bread crumb mixture and stir in.
Set over low heat until thoroughly heated, stirring occasionally.
Spoon stuffing into fish twirls.
Bake at 350°F about 20 minutes, or until fish flakes easily when tested with a fork.
Remove fish twirls from wells by running a knife around edges and lifting them out with a spoon.