Baked Stuffed Flounder Ricardo

Ingredients

• 4 cups bread crumbs fresh
• 2 tablespoons butter 
• 1 cup celery diced
• 1  eggs 
• 2 pounds sushi-grade yellowtail flounder 
• 2.5 tablespoons flour all-purpose
• 2 sprigs parsley fresh for garnish
• 0.5 teaspoon ground nutmeg 
• 4 servings ground pepper black to taste
• 1.5 cups cup heavy whipping cream light
• 3 tablespoons onion minced
• 1.5 teaspoons sage 
• 4 servings salt to taste
• 4 ounces sharp cheddar cheese shredded
• 0.5 cup cooking sherry 

Equipment

• bowl
• sauce pan
• oven
• toothpicks

Directions

1. In a large bowl, combine bread crumbs, 1 teaspoon nutmeg, sage, celery, onion, and salt an pepper; mix well. Beat egg slightly, and mix into the stuffing.
2. Spread stuffing on each fillet, roll up, and secure with toothpicks. Stand fillets up in a 2 quart casserole.
3. Stir together cream and sherry in a small bowl.
4. Pour over fillets.
5. Sprinkle with cheese.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes.
7. Remove from oven.
8. Serve stuffed fillets with cream sauce.
9. Sprinkle lightly with nutmeg, place a pat of butter or margarine on each fillet, and garnish with parsley.
10. If the sauce needs thickening, pour it into a small saucepan. Stir in 2 to 3 tablespoons flour, and cook over low heat for 5 minutes.