Flounder Roll-Ups requires about 50 minutes from start to finish. For $2.95 per serving, you get a hor d'oeuvre that serves 2. One portion of this dish contains about 41g of protein, 27g of fat, and a total of 677 calories. A mixture of pepper, butter, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. If you like this recipe, you might also like recipes such as Cinnamon Roll French Toast Roll Ups, Backbone Roll-Ups, and Rainbow Roll-Ups.
In a bowl, combine the first seven ingredients; stir in egg.
Spread over fillets; roll up and secure with toothpicks.
Place seam side down in an ungreased 2-qt. baking dish.
Combine the cream and sherry or broth; pour over roll-ups.
Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°.
Remove roll-ups and keep warm.
In a small saucepan, melt butter; stir in flour until smooth.
Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.
Recommended wine: Pinot Noir, Sparkling Wine, Pinot Grigio, Gruener Veltliner
Pinot Noir, Sparkling Wine, and Pinot Grigio are great choices for Flounder. 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 Crossbow Sonoma Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.
Crossbow Sonoma Pinot NoirAged in French oak, this Pinot Noir has a beautiful garnet color with aromas of Bing cherry, red raspberry, baking spice and subtle vanilla notes. It presents a lush softness on the palate coupled with flavors of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet oral notes. Medium bodied with balanced acidity that lifts the flavors.