Fish Rolls With Asparagus Recipe
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
1/2 pound fresh asparagus, cut into 4-inch spears, or 1 package (10 ounces) frozen asparagus spears
1 1/2 pounds flounder fillets
2 cups sliced Mushrooms
1 cup Vegetable Juice
1 tablespoon fresh dill weed or 1/2 teaspoon dried dill weed, crushed
1 tablespoon cornstarch
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.
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.
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