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Fish Rolls With Asparagus

American.foodie's picture
Fish rolls with asparagus are made with fresh flounder fillets. Prepared with an asparagus filling, the fish rolls are cooked in a slightly thick mushroom and vegetable juice sauce herbed with dill. Simmered to doneness till the fish flakes easily, the flounder asparagus rolls can be served with sides of choice.
Ingredients
  Fresh asparagus/1 package, 10 ounces frozen asparagus spears 1⁄2 Pound, cut into 4 inch spears
  Flounder fillets 1 1⁄2 Pound
  Sliced mushrooms 2 Cup (32 tbs)
  Vegetable juice 1 Cup (16 tbs)
  Dill weed/1/2 teaspoon dried dill weed, crushed 1 Tablespoon (Fresh)
  Cornstarch 1 Tablespoon
Directions

Divide asparagus evenly among fish fillets.
Roll up fillets jelly-roll fashion; secure with toothpicks, if necessary.
Set aside.
Spray 10-inch nonstick skillet with vegetable cooking spray.
Over medium heat, cook mushrooms until lightly browned.
In small bowl, stir together juice, dill and cornstarch until smooth.
Gradually stir into skillet.
Cook over medium heat until mixture boils and thickens.
Place fish rolls in sauce.
Reduce heat to low.
Cover; simmer 15 minutes or until fish flakes easily when tested with fork.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Fish

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