Stuffed Flounder Recipe

An elegant entree for a special occasion --

Ingredients

2 pounds fresh or frozen flounder fillets (8 fillets)

1 3-ounce can chopped mushrooms

1/4 cup butter or margarine

1 7-ounce can crab meat, drained, flaked, and cartilage removed

1/2 cup coarsely crushed saltine crackers

2 tbsp snipped parsley

1/2 tsp salt

Dash pepper

3 tbsp butter or margarine

3 tbsp all-purpose flour

1/4 tsp salt

Milk

1/3 dry white wine

1 cup shredded Swiss cheese (4 ounces)

Paprika

Oven 400^o

Method

Thaw fish, if frozen. Drain mushrooms, reserving liquid. In a skillet cook onion in 1/4 cup butter or margarine about 3 minutes or till tender but nor brown. Stir drained mushrooms into skillet with flaked crab, cracker crumbs, parsley, 1/2 tsp salt, and the pepper. Spread filling lengthwise over flour fillets. Fold fillets over filling, tucking fish under. Place the filled fish fillets, seam side down, in a 12x7x 1/2x2-inch baking dish.

In a saucepan melt 2 tbsp butter or margarine. Stir in flour and 1/4 tsp salt. Add enough milk to mushroom liquid to make 1 1/2 cups total liquid. Add liquid mixture with wine to saucepan. Cook and stir till sauce is thickened and bubbly. Pour sauce over fillets. Bake, uncovered, in a 400o oven about 30 minutes or till fish flakes easily when tested with a fork. Bake 5 minutes longer or till cheese is melted. Makes 8 servings.

* If fish fillets are in pieces, press fish together to form 8 whole pieces.

Per serving(1/8 of servings): 311 g calories, 27 g Protein, 9 g carbohydrates, 17 g fat, 832 mg sodium

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