Cooking For 1966 Baked And Stuffed Flounder

Press, Volume CVI, Issue 31080, 8 June 1966, Page 24

Cooking For 1966 Baked And Stuffed Flounder

IBy

CELIA TIMMS)

Baked and stuffed flounder can make an appetising main dish. Using smaller fish, it can be served as individual portions or a large flounder can be served at the table.

Ingredients: . Flounder of required quantity. Fresh breadcrumbs finely chopped fat bacon 'hopped parsley .’inch of mixed herbs Pinch of nutmeg Beaten egg Pepper and salt

Method: Wash fish and clean carefully. Lay on a board and cut lengthwise through the flesh down to the backbone. Then, using the point of a sharp knife, loosen the flesh from the bone on each side as far as the fins to form a cavity, being careful not to cut the skin. Fill the cavity with stuffing made from the breadcrumbs, bacon chopped into small pieces, parsley, mixed herbs and nutmeg. Season this with

pepper and salt and moisten with beaten egg. Place fish in a greased ovenproof dish and cover with greased paper of cooking foil and bake in a moderate oven (350 deg.) for 30 to 45 minutes—or less, deitending upon the size of fish. Lift carefully on to serving dish and garnish with lemon slices, melted butter and chopped parsley.