Ingredients

Makes 6 servings1/2 cup onion, chopped3 tsp butter or margarine, divided6 flounder or sole fillets (4 to 6 oz; each)18 asparagus spears2 tsp flour1 cup milk, skim or low-fat1/2 cup sharp cheddar cheese, -shredded1 tsp salt to taste, if desired1/8 tsp freshly ground black pepper1 tsp cayenne1 tsp nutmegSteam 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 350F oven for about 20 minutes. Source:Compu-Chef

Description

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