Ingredients:
2 pounds fresh or frozen
flounder fillets salt
¼ cup chopped onion
1 tablespoon butter or
margarine
1 7 ¾ ounce can salmon,
drained, bones and skin removed, and flaked
2 tablespoons snipped
parsley Dash pepper
3 tablespoons all-purpose
flour
¾ cup milk
1 cup shredded Swiss
cheese
½ teaspoon paprika
Procedures of Cooking:
Thaw fish if frozen. Cut
and piece fillets together to make eight portions. Sprinkle with
salt. Set aside. In a small pan cook onion in 1 tablespoon butter
until onion is tender, about 1 ½ minutes. Stir in the salmon,
parsley, and pepper. Spread about 3 tablespoons of the filling over
each fillet. Roll up fillets. Place, seam side down, in 10x6x2 inch
baking dish; set aside. In a small pan melt the 3 teaspoons butter
about 45 seconds. Blend in flour; stir in broth and milk. Cook
uncover in 1 minute; stir. Cook until mixture thicken and bubbles, 3
to 4 minutes longer, stirring every 30 seconds. Pour sauce over fish
rolls. Cook and uncover until fish flakes easily when tested with a
fork, 8 to 9 minutes, giving dish a quarter turn every 2 minutes and
spooning sauce over fish each time. Sprinkle fish with cheese and
paprika. Cook, uncover, to melt cheese, about 1 minute longer.
Serving Suggestion:
Makes 8 servings.
