1 *ingredients*
1/2 cup onion, chopped
3 tsp butter or margarine, divided
6 flounder or sole fillets (4 to 6 oz, each)
18 asparagus spears
2 tsp flour
1 cup milk, skim or low-fat
1/2 cup sharp cheddar cheese, shredded
1 salt to taste, if desired
1/8 tsp freshly ground black pepper
1 cayenne
1 nutmeg
Directions
Steam the asparagus until tender-crisp, about 5 minutes. Saute the
onion until tender in 1 teaspoon of the butter in a non-stick
skillet. Sprinkle the onion evenly over the fillets. Lay 3
asparagus spears crosswise on each fillet and roll the fillet around
them. Secure with skewers or toothpicks and arrange them in a single
layer in a greased shallow baking dish. Melt the remaining 2
teaspoons of butter in a small saucepan. Stir in the flour and cook
the roux, stirring, for a minute. Gradually add the milk and continue
cooking the sauce, stirring, until it begins to thicken. Stir in the
cheese, salt, black pepper, and a dash or two of cayenne. Pour the
sauce over the fish rolls and sprinkle them with a little nutmeg.
Bake the fish rolls in a preheated 350 F oven for about 20 minutes.
Makes 6 servings.
*** Recipe Via Compu-Chef (tm) ***
Servings: 6 servings
Asparagus-Stuffed Flounder Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into history, in fact as far back into history as the early Egyptians, and possibly even further. In practice though, these, old records were just very basic hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. During the time of the Romans a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman cooks made use of many different aromatic flavours, including a few that will be familiar to modern chefs such as basil, rue and dill. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the East, such as parsley, basil and rosemary. The introduction of these new foods and spices caused an outbreak in cookery books, some of which are kept safe in academic collections. For the decades that followed, the rich and powerful families of the West tried to serve up the most extravagent meals, and as a consequence, the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, cookery books were increasing in popularity as a result of more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Asparagus Stuffed Flounder recipe.
