Viennese Baked Flounder Rolls with Filling

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

10 ounces Beleaves Frozen Broccoli, cooked and drained
1/4 cup Gefen Mayonnaise
1 teaspoon lemon juice
1/2 teaspoon salt

Salmon Filling

2 (7-ounce) cans salmon
2 eggs, slightly beaten
1/4 cup Yehuda Matzo Meal
2 teaspoons Glicks Ketchup

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 Glicks Flour
1 and 1/2 cup non-dairy creamer
3 tablespoons lemon juice

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appetizers apps baked bread broccoli canned salmon creamed mushroom sauce fancy fish flounder low sugar matza meal

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appetizers apps baked bread broccoli canned salmon creamed mushroom sauce fancy fish flounder low sugar matza meal

Viennese Baked Flounder Rolls with Filling

Name: Viennese Baked Flounder Rolls with Filling
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 6 fresh or 1 pound frozen flounder fillets; 1 onion, sauteed; 3 potatoes, cooked and mashed; 1 teaspoon salt; dash of pepper; 1 egg, beaten; 10 ounces Beleaves Frozen Broccoli, cooked and drained; 1/4 cup Gefen Mayonnaise; 1 teaspoon lemon juice; 1/2 teaspoon salt; 2 (7-ounce) cans salmon; 2 eggs, slightly beaten; 1/4 cup Yehuda Matzo Meal; 2 teaspoons Glicks Ketchup; 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; 2 ounces margarine (use soy-free if needed); 10 ounces fresh mushrooms, sliced; 1/4 cup Glicks Flour; 1 and 1/2 cup non-dairy creamer; 3 tablespoons lemon juice

Nitra Ladies Auxiliary

The Heimishe Kitchen (Nitra Cookbook)

Recipe Description:

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

10 ounces Beleaves Frozen Broccoli, cooked and drained
1/4 cup Gefen Mayonnaise
1 teaspoon lemon juice
1/2 teaspoon salt

Salmon Filling

2 (7-ounce) cans salmon
2 eggs, slightly beaten
1/4 cup Yehuda Matzo Meal
2 teaspoons Glicks Ketchup

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 Glicks Flour
1 and 1/2 cup non-dairy creamer
3 tablespoons lemon juice

Directions

Step 1 - For the Flounder Rolls

Combine ingredients for your selected filling.
Spread two tablespoons filling onto each fillet. Roll up, place seam side down onto flat baking sheet. (To secure, use toothpicks.)
Brush tops with oil and sprinkle with salt. Bake at for 30–40 minutes. Serve hot with mushroom sauce (recipe follows).
Preheat oven to 350 degrees Fahrenheit.

Step 2 - For the Mushroom Sauce

Sautee mushrooms in margarine for 10 minutes, stirring frequently.
Add flour and creamer and cook until sauce thickens, mixing constantly.
Add lemon juice and salt, mix well. Serve hot over baked fish rolls.

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Viennese Baked Flounder Rolls with Filling

Directions

For the Flounder Rolls

For the Mushroom Sauce

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