4 flounder fillets
3 tablespoons dry white wine
2 tbsp (1 oz) 25 g butter
1-2 tablespoons natural yogurt grilled tomatoes and Watercress (salad cress) sprigs to serve
3 tablespoons dry white wine
2 tbsp (1 oz) 25 g butter
1-2 tablespoons natural yogurt grilled tomatoes and Watercress (salad cress) sprigs to serve
for the stuffing
3/4 cup (50 g) fresh wholemeal breadcrumbs
2 tablespoons finely chopped gherkins
2 tablespoons finely chopped parsley
2 tablespoons finely chopped spring onions, including green tops
salt and freshly ground black pepper
1 egg, beaten, to bind
2 tablespoons finely chopped gherkins
2 tablespoons finely chopped parsley
2 tablespoons finely chopped spring onions, including green tops
salt and freshly ground black pepper
1 egg, beaten, to bind
method
1. Combine the stuffing ingredients thoroughly. Place a spoonful of stuffing on each flounder fillet and roll up from head to tail.
2. Arrange on a buttered ovenproof dish, making sure the tail of each fillet is tucked neatly underneath the roll.
3. Add the wine, dot each fillet with a tiny knob of butter and bake in a moderately hot oven 200°c (400°f) gas 6 for 15 to 20 minutes.
4. Transfer the fillets to a warm serving dish.
5. Reduce the cooking juices in a saucepan, add the yogurt then pour the sauce over the fillets.
6. Surround with grilled tomatoes and sprigs of watercress.
2. Arrange on a buttered ovenproof dish, making sure the tail of each fillet is tucked neatly underneath the roll.
3. Add the wine, dot each fillet with a tiny knob of butter and bake in a moderately hot oven 200°c (400°f) gas 6 for 15 to 20 minutes.
4. Transfer the fillets to a warm serving dish.
5. Reduce the cooking juices in a saucepan, add the yogurt then pour the sauce over the fillets.
6. Surround with grilled tomatoes and sprigs of watercress.
serving amount
serves 2
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