Ingredients Jump to Instructions ↓


  2. cup Onion, chopped

  3. 3 teaspoons Butter or margarine, divided

  4. 6 Flounder or sole fillets (4 to 6 oz each)

  5. 18 Asparagus spears

  6. 2 teaspoons Flour

  7. 1 cup Milk, skim or low-fat

  8. cup Sharp Cheddar cheese, shredded

  9. Salt to taste, if desired

  10. teaspoon Freshly ground black pepper

  11. Cayenne

  12. Nutmeg

Instructions Jump to Ingredients ↑

  1. Steam the asparagus until tender-crisp, about 5 minutes. Saute the onion until tender in 1 teaspoon of the butter in a non-stick skillet. Sprinkle the onion evenly over the fillets. Lay 3 asparagus spears crosswise on each fillet and roll the fillet around them. Secure with skewers or toothpicks and arrange them in a single layer in a greased shallow baking dish. Melt the remaining 2 teaspoons of butter in a small saucepan. Stir in the flour and cook the roux, stirring, for a minute. Gradually add the milk and continue cooking the sauce, stirring, until it begins to thicken. Stir in the cheese, salt, black pepper, and a dash or two of cayenne. Pour the sauce over the fish rolls and sprinkle them with a little nutmeg.

  2. Bake the fish rolls in a preheated 350 F oven for about 20 minutes.

  3. Makes 6 servings.

  4. ** Recipe Via Compu-Chef (tm) **


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