Spinach Filled Pinwheels With Mustard Sauce
|Frozen chopped spinach||10 Ounce (1 Package)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Skinless flounder/Salmon/sole/whitefish fillets||1 Pound (1/4 To 1/2 Inch Thick)|
|Butter/Margarine||2 Tablespoon, melted|
|Mustard sauce||1⁄2 Cup (8 tbs)|
For filling, cook spinach with the onion according to package directions, then drain well.
In a medium mixing bowl combine cooked spinach-onion mixture and egg.
Stir in bread crumbs.
Measure length of fillets.
Cut long fillets or overlap thinner ends of 2 short fillets to about 7 inches in length.
For pinwheels, spread filling on top of fillets.
Roll fish up jelly-roll style, starting from narrow ends.
Skewer with wooden toothpicks at 1-inch intervals.
Then cut the rolls between toothpicks into 1-inch-thick slices.
Place the pinwheels upright in a 12x7 1/2x2-inch baking dish.
Brush with butter or margarine.
Cover with foil.
Bake in a 450° oven for 10 to 15 minutes or till fish is done.