Please enter the email you’re using for this account.
Easily elegant, these flounder roll-ups are a splendid starter or main dish. The recipe provides four fillings options, including two gluten-free choices.
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 Beleaf 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 Heaven & Earth 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 teaspoon salt
1/4 cup Mishpacha Flour
1 and 1/2 cup non-dairy creamer
3 tablespoons lemon juice
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.
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.
Photography and Styling by Peri Photography
How Would You
Rate this recipe?
Please log in to rate
Reviews