Baked Stuffed Flounder Ricardo

Name: Baked Stuffed Flounder Ricardo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters fresh bread crumbs; 2 Tbsps butter; 237 milliliters diced celery; 1 egg; 907 grams flounder fillets; 3 Tbsps all-purpose flour; 2 sprigs fresh parsley, for garnish; 1 teaspoons ground nutmeg; 4 servings ground black pepper to taste; 355 milliliters light cream; 3 Tbsps minced onion; 2 teaspoons sage; 4 servings salt to taste; 113 grams sharp Cheddar cheese, shredded; 118 milliliters sherry

Baked Stuffed Flounder Ricardo

Need a pescatarian main course? Baked Stuffed Flounder Ricardo could be a spectacular recipe to try. One serving contains 1077 calories, 54g of protein, and 54g of fat. This recipe serves 4. A mixture of bread crumbs, egg, sage, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. 2 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a large bowl, combine bread crumbs, 1 teaspoon nutmeg, sage, celery, onion, and salt an pepper; mix well. Beat egg slightly, and mix into the stuffing.

Ingredients you will need

Breadcrumbs

Stuffing

Celery

Nutmeg

Pepper

Onion

Sage

Salt

Egg

Equipment you will use

Bowl

Spread stuffing on each fillet, roll up, and secure with toothpicks. Stand fillets up in a 2 quart casserole.

Ingredients you will need

Stuffing

Spread

Roll

Equipment you will use

Toothpicks

Stir together cream and sherry in a small bowl.

Ingredients you will need

Sherry

Cream

Equipment you will use

Bowl

Pour over fillets.

Sprinkle with cheese.

Ingredients you will need

Cheese

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Equipment you will use

Oven

Remove from oven.

Equipment you will use

Oven

Serve stuffed fillets with cream sauce.

Ingredients you will need

Cream Sauce

Sprinkle lightly with nutmeg, place a pat of butter or margarine on each fillet, and garnish with parsley.

Ingredients you will need

Butter

Parsley

Nutmeg

If the sauce needs thickening, pour it into a small saucepan. Stir in 2 to 3 tablespoons flour, and cook over low heat for 5 minutes.

Ingredients you will need

All Purpose Flour

Sauce

Equipment you will use

Sauce Pan

Equipment

Ingredients

Servings:

946milliliters

fresh bread crumbs 2Tbsps

butter 237milliliters

diced celery 1

egg 907grams

flounder fillets 3Tbsps

all-purpose flour 2sprigs

fresh parsley, for garnish 1teaspoons

ground nutmeg 4servings

ground black pepper to taste 355milliliters

light cream 3Tbsps

minced onion 2teaspoons

sage 4servings

salt to taste 113grams

sharp Cheddar cheese, shredded 118milliliters

sherry

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is FitVine Wine Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 18 dollars.

FitVine Wine Pinot Grigio

Slightly dry, with a crisp and clean finish for a wine with less sugar and no flavor additives. Now you can drink what you like and what feels good at the same time. Enjoy a wine with floral notes on the nose, citrus at the finish, and a sweet bouquet of “you did it.” Fulfill your glass.