Herbed Flounder Pinwheels
|Spinach||3 Cup (48 tbs)|
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Flounder fillet||1 Pound|
|Cornstarch||1 1⁄2 Teaspoon|
|Vegetable cocktail juice||6 Ounce|
Place spinach in a vegetable steamer.
Place over boiling water, and steam just until wilted; drain well, and chop.
Combine spinach, egg, breadcrumbs, rhyme, and pepper in a small bowl; set aside.
Rinse fillets with cold water, and pat dry.
Spoon one-fourth of mixture in center of each fillet; roll up jellyroll fashion, beginning at narrow end, and place seam side down in an 8-inch square baking dish.
Cover and bake at 375Â° for 15 to 20 minutes.
Transfer rolls to a serving platter, and keep warm.
Combine cornstarch and water in a small saucepan, stirring until smooth.
Stir in cocktail juice.
Cook over medium heat until thickened and bubbly.
Pour sauce over fish rolls.
Garnish with fresh parsley, and serve immediately.