Portuguese Stuffed Flounder Rolls Recipe
Ingredients
eight 1/4-lb. fillets of flounder or lemon sole, skinned
1/2 cup butter
1/2 lb. cooked, peeled, deveined
jumbo shrimp
1 lemon
For the Stuffing:
1 hard-boiled egg
1 sprig watercress
1/4 cup butter
1/4 cup oil
1 onion, chopped
2 cups fresh breadcrumbs
1 egg, beaten
juice and grated rind 1 lemon
salt and pepper
For the Sauce:
1 1/4 cups veloute sauce
1 tablespoon tomato paste
2 tablespoons dry sherry
juice
1/2 lemon
salt and pepper
Directions
1 Preheat the oven to 350°F.
2 Tap each fillet gently with a rolling pin to break down the fibers.
3 Chop the hard-boiled egg and watercress and mix well with the other stuffing ingredients to form a paste.
4 Spread the stuffing evenly over each fish fillet. Roll up the fillets and place upright in a shallow oven-proof dish. Season, dot with butter and bake for 15 minutes.
5 Meanwhile, make the sauce. Boil the veloute and stir in the tomato paste, sherry and lemon juice. Season to taste.
6 Pour the sauce over the cooked, rolled fillets and decorate with the shrimp and lemon wedges. Portuguese Stuffed Flounder Rolls are stuffed with bread-crumbs, watercress and lemon and then covered in a sherry sauce.
2 Tap each fillet gently with a rolling pin to break down the fibers.
3 Chop the hard-boiled egg and watercress and mix well with the other stuffing ingredients to form a paste.
4 Spread the stuffing evenly over each fish fillet. Roll up the fillets and place upright in a shallow oven-proof dish. Season, dot with butter and bake for 15 minutes.
5 Meanwhile, make the sauce. Boil the veloute and stir in the tomato paste, sherry and lemon juice. Season to taste.
6 Pour the sauce over the cooked, rolled fillets and decorate with the shrimp and lemon wedges. Portuguese Stuffed Flounder Rolls are stuffed with bread-crumbs, watercress and lemon and then covered in a sherry sauce.
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