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Recipe by Nitra Ladies Auxiliary

Viennese Baked Flounder Rolls with Filling

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Parve Parve
Easy Easy
6 Servings
Allergens
50 Minutes
Diets

Easily elegant, these flounder roll-ups are a splendid starter or main dish. The recipe provides four fillings options, including two gluten-free choices.

Ingredients

Flounder

  • 6 fresh or 1 pound frozen flounder fillets

Potato Filling

  • 1 onion, sauteed

  • 3 potatoes, cooked and mashed

  • 1 teaspoon salt

  • dash of pepper

  • 1 egg, beaten

Broccoli Filling

  • 1/2 teaspoon salt

Salmon Filling

Bread Filling

  • 3-4 slices of bread, soaked and squeezed

  • 3 tablespoons oil

  • 2 onions, sauteed

  • 1 stalk celery, diced and sauteed

  • 1/2 pound mushrooms, sliced and sauteed

  • 1 egg

Creamed Mushroom Sauce

  • 2 ounces margarine (use soy-free if needed)

  • 10 ounces fresh mushrooms, sliced

  • 1 teaspoon salt

  • 1/4 cup Mishpacha Flour

  • 1 and 1/2 cup non-dairy creamer

  • 3 tablespoons lemon juice


Wine Pairing

Koenig Riesling

Directions

For the Flounder Rolls

1.

Combine ingredients for your selected filling.

2.

Spread two tablespoons filling onto each fillet. Roll up, place seam side down onto flat baking sheet. (To secure, use toothpicks.)

3.

Brush tops with oil and sprinkle with salt. Bake at for 30–40 minutes. Serve hot with mushroom sauce (recipe follows).

4.

Preheat oven to 350 degrees Fahrenheit.

For the Mushroom Sauce

1.

Sautee mushrooms in margarine for 10 minutes, stirring frequently.

2.

Add flour and creamer and cook until sauce thickens, mixing constantly.

3.

Add lemon juice and salt, mix well. Serve hot over baked fish rolls.

Credits

Photography and Styling by Peri Photography 

Viennese Baked Flounder Rolls with Filling

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