Stuffed Flounder MEH

Simple and elegant.  Found this recipe while at Berlin High.


Fish Filling
2 pounds fresh or frozen flounder fillets (8 fillets)
1 3 oz can chopped mushrooms, or fresh
1/4 cup chopped onion
1/4 cup butter
1 7-oz can crab meat, drained, flaked
1/2 cup coarsely crushed saltine crackers
2 T snipped parsley
1/2 tsp salt
Dash pepper

*****
Sauce
3 T butter
3 T all-purpose flour
1/4 tsp salt
Milk
1/3 cup dry white wine
1 cup shredded Swiss cheese (4 oz)
Paprika

Preheat oven to 400

Thaw fish, if frozen.  Drain mushrooms,reserving liquid.  In a skillet cook onion in 1/4 cup butter about 3 minutes, till tender but not brown.  Stir drained mushrooms into skillet with flaked crab, cracker crumbs, parsley, 1/2 tsp salt, and the pepper.  Spread filling lengthwise over flounder fillets.  Fold fillets over filling, tucking fish under.  Place the filled fillets, seam side down, in a 9x12 baking dish.
Construct sauce:
In saucepan melt butter.  Stir in flour and salt.  Add enough milk to mushroom liquid to make 1 1/2 cups total liquid.  Add mixture with wine to saucepan.  Cook and stir till sauce is thickened and bubbly.  Pour sauce over fillets. Bake, uncovered, in 400 degree oven about 30 minutes or until fish flakes easily when tested with fork.  sprinkle with Swiss cheese and paprika.  Return to oven.  Bake 5 minutes longer or till cheese is melted.  Makes 8 servings.
*If filets are in pieces, press fish together to form 8 whole pieces.