Rolled stuffed fresh flounder with scallops
I made rolled stuffed fillet of flounder tonight–I change it up every time.
Tonight’s was a stuffing made of:
black olives ct-up
seasoned bread crumbs
Brown the fat rolls slightly in olive and herb, garlic butter–flatten them with the spatula a little. Then fling in some vino, and when the alcohol burns off I add tomato sauce I have at the ready. High heat, then low. Simmer till done. Doesn’t need much cooking if, beforehand, you toss the ingredients for the stuffing with a little butter in the microwave oven for one minute, stirring after 30 seconds.