Flounder Vegetable Roll

I have always been in awe of my mother in-law’s flounder roll-up starter. It’s a statement dish. I guess the statement would be that “Yom tov is here and that is why this beautiful starter is sitting before your very eyes!” This Pesach we have the honor of hosting my in-laws. They arrived a few days before yom tov, and my mother in-law and I are busy baking and cooking and making menus in the kitchen. Well, she’s mainly the one cooking and I’m mainly just watching! When she asked if I could peel and grate the veggies for the flounder roll-ups, I was super excited. I always meant to ask for the recipe, but it never happened. Now that I played an active role in the process, I saw that it really does not take as much work to make this beautiful master piece as I had previously thought!

Here are step by step instructions with pictures. It’ll show you that it’s not as hard as it looks J

Ingredients: Filling: 2 tablespoons oil, 1 medium zucchini, scrubbed clean, 2 stalks celery, washed, 2 medium carrots, peeled, 1 small onion, peeled, Salt, pepper, garlic, Fish: Eight pieces flounder, Sauce: ¼ cup ketchup, ¼ cup mayonnaise, ¼ teaspoon lemon juice

Grate all the vegetables for the filling in thin small strips

Heat oil in a large skillet. Sauté vegetables in oil until soft. Spice lightly with salt, pepper, and garlic

Take a generous tablespoon of vegetables and place towards one end of the flounder. Roll up the fish and place in a 9x13 pan, with the opening of the fish facing downwards

In a bowl, mix together the ketchup, mayonnaise, and lemon juice. Place a spoonful on each flounder roll-up.

Bake at 350 for approximately half hour

Note: If you are NOT serving the dish immediately than you could make another batch of the sauce and place a fresh spoonful on each roll-up before serving. This recipe freezes well

Flounder Vegetable Roll-ups

Prep time: 30 minutes

Cook time: 8 minutes

Yields: 8 servings

Ingredients:

Filling:

2 tablespoons oil

1 medium zucchini, scrubbed clean

2 stalks celery, washed

2 medium carrots, peeled

1 small onion, peeled

Salt, pepper, garlic

Fish:

Eight pieces flounder

Sauce:

¼ cup ketchup

¼ cup mayonnaise

¼ teaspoon lemon juice

Instructions:

1.       Grate all the vegetables for the filling in thin small strips

2.       Heat oil in a large skillet. Sauté vegetables in oil until soft. Spice lightly with salt, pepper, and garlic

3.       Take a generous tablespoon of vegetables and place towards one end of the flounder. Roll up the fish and place in a 9x13 pan, with the opening of the fish facing downwards

4.       In a bowl, mix together the ketchup, mayonnaise, and lemon juice. Place a spoonful on each flounder roll-up.

5.       Bake at 350 for approximately half hour

Note: If you are NOT serving the dish immediately than you could make another batch of the sauce and place a fresh spoonful on each roll-up before serving. This recipe freezes well