Ingredients
1-1/2 cups soft bread crumbs1/3 cup diced celery2 tablespoons finely chopped onion1 teaspoon rubbed sage1/2 teaspoon ground nutmeg1/8 teaspoon salt1/8 teaspoon pepper1 large egg, beaten4 flounder fillets (3 ounces each)1/2 cup half-and-half cream3 tablespoons sherry or chicken broth1 tablespoon butter1 tablespoon all-purpose flour1/4 cup shredded Swiss cheese
Preparation
In a bowl, combine the first seven ingredients; stir in egg. Spread over fillets; roll up and secure with toothpicks. Place seam side down in an ungreased 2-qt. baking dish. Combine the cream and sherry or broth; pour over roll-ups.
Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Remove roll-ups and keep warm.
In a small saucepan, melt butter; stir in flour until smooth. Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over roll-ups.
