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Stuffed Flounder Rolls Recipe | |
Seafood | |
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Ingredients:
4 (4-oz.) fresh or frozen flounder filletsSalt and pepper to taste 3 hard-cooked eggs, chopped 2 tablespoons snipped parsley 2 tablespoons mayonnaise or salad dressing 1 1/2 teaspoons Dijon-style mustard 1 (10-oz.) package frozen chopped broccoli, thawed 2 cups cooked long-grain rice 1 can condensed cream of shrimp soup 1/2 cup dry white wine
Directions:
Thaw fillets, if frozen. Heat oven to 375 degrees. Sprinkle each fillet with salt and pepper. Combine chopped egg, parsley, mayonnaise and mustard. Spoon 3-4 tablespoons 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 soup mixture into rice mixture. Turn rice mixture into 1 1/2-quart round au gratin dish. Place fish rolls atop rice. Pour remaining soup mixture over rolls. Cover with foil; bake 20-25 minutes more, or until fish flakes easily. Serves 4.
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