Baked Stuffed Flounder *
(Serves 8)

8 flounder fillets
1/2 C onion (diced)
1/2 C celery (diced)
1/2 C mushrooms (chopped)
4 T butter (divided)
1/8 tsp. dried thyme
2 C soft breadcrumbs
salt & pepper to tas5te
1 lemon
fresh parsley (chopped)—for garnish

Preheat oven to 350. Rinse and pat dry the fish fillets. Sauté onion, celery and mushrooms in 3 T of butter till soft and the mushrooms have given up most of their moisture. Remove from heat and add thyme, breadcrumbs, and salt and pepper. 

Divide filling into 8 equal portions. Place a filling portion onto one end of each fillet and roll up, lengthwise. Fasten, if necessary, with a toothpick.  Place fish rolls (seam-side down) in lightly oiled casserole, brush with tablespoon of melted butter, squeeze lemon juice over the top, and bake for 30 minutes.  Sprinkle with freshly chopped parsley and serve with buttered new potatoes and peas.

* Experiment with different fillings: add crabmeat, shrimp, fennel, or anything your imagination comes up with.

Tips & Glossary: New England

Bouquet Garni: (boo-kay gar-nee), a bundle of  herbs tied together with string or wrapped in cheese cloth square. Usual herbs include parsley, thyme, and bay leaf, and peppercorns. They release their flavor during long cooking. Used to flavor soups and stews and removed before serving.

Ginger:  dried ground ginger is far more potent than freshly grated from the root.   Sweet dessert recipes call for ground powder.  If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. 

Nutmeg:  Use small whole nuts and store them, tightly covered, in a dry dark area.  Grate what you need using the smallest grating edge or grind in a food processor.  What a difference from store bought nutmeg!

Piecrust:   Store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust.  But for those willing to make their own, the payoff is great.