Baked Stuffed Flounder Ricardo

Ingredients

• 4 cups fresh bread crumbs
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons sage
• 1 cup diced celery
• 3 tablespoons minced onion
• salt to taste
• ground black pepper to taste
• 1 egg
• 2 pounds flounder fillets
• 1 1/2 cups light cream
• 1/2 cup sherry
• 4 ounces sharp Cheddar cheese, shredded
• 1/2 teaspoon ground nutmeg
• 2 tablespoons butter
• 2 sprigs fresh parsley, for garnish
• 2 1/2 tablespoons all-purpose flour

Directions

In a large bowl, combine bread crumbs, 1 teaspoon nutmeg, sage, celery, onion, and salt an pepper; mix well. Beat egg slightly, and mix into the stuffing.

Spread stuffing on each fillet, roll up, and secure with toothpicks. Stand fillets up in a 2 quart casserole.

Stir together cream and sherry in a small bowl. Pour over fillets. Sprinkle with cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven. Serve stuffed fillets with cream sauce. Sprinkle lightly with nutmeg, place a pat of butter or margarine on each fillet, and garnish with parsley.

If the sauce needs thickening, pour it into a small saucepan. Stir in 2 to 3 tablespoons flour, and cook over low heat for 5 minutes.