Deviled Egg Stuffed Flounder Rolls Recipe
Ingredients
| Flounder | 4 , frozen | |
| 3 Hard cooked Eggs, chopped | ||
| Snipped parsley | 2 Tablespoon | |
| Mayonnaise | 2 Tablespoon | |
| 1 1/2 Tsp. Dijonstyle Mustard | ||
| 1 10 Oz. Pkg. Frozen, Chopped Broccoli, thawed | ||
| 2 Cups Cooked Longgrain Rice | ||
| 1 Can Condensed Cream of Shrimp Soup | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Thaw fillets, if frozen.
Sprinkle each fillet with salt and pepper.
Combine chopped egg, parsley, mayonnaise and mustard.
Spoon 3 to 4 tbs.of the egg mixture atop each fillet.
Roll up lengthwise.
If necessary, secure with wooden picks.
Combine broccoli and rice.
In bowl, stir together soup and wine.
Stir 1 cup of the soup mixture into rice mixture.
Turn rice mixture into 1 1/2quart round au gratin dish or a 10" x 6" x 2" baking dish.
Place fish rolls atop rice.
Pour remaining soup mixture over rolls.
Cover with foil; bake in 375 degree oven for 25 minutes.
Uncover; bake 20 to 25 minutes more, or till fish flakes easily.
Sprinkle each fillet with salt and pepper.
Combine chopped egg, parsley, mayonnaise and mustard.
Spoon 3 to 4 tbs.of the egg mixture atop each fillet.
Roll up lengthwise.
If necessary, secure with wooden picks.
Combine broccoli and rice.
In bowl, stir together soup and wine.
Stir 1 cup of the soup mixture into rice mixture.
Turn rice mixture into 1 1/2quart round au gratin dish or a 10" x 6" x 2" baking dish.
Place fish rolls atop rice.
Pour remaining soup mixture over rolls.
Cover with foil; bake in 375 degree oven for 25 minutes.
Uncover; bake 20 to 25 minutes more, or till fish flakes easily.
Chef
