This light summertime dish pairs well with fresh steamed asparagus topped with a dollop of extra mayonnaise, or brown rice mixed with sautéed slivered almonds.
3 tablespoon mayonnaise
1 heaping tablespoon minced yellow onion
2 teaspoons Dijon mustard
1 teaspoon dried tarragon crumbled
¼ teaspoon ground black pepper
½ cup watercress leaves
8 ounces red salmon steak or thick fillet, skinned and boned
4 flounder fillets
2 teaspoons butter or margarine, cut into small pieces
Pinch paprika
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Preheat the oven to 375 F. Grease a 10 by 6-inch baking dish. In a small bowl, combine mayonnaise, mustard, onion pepper and tarragon. Rinse watercress leaves and pat them dry on paper towels. Cut salmon into four thick strips.
Spread some of the mayonnaise mixture on the dark side of each flounder fillet. Cover each fillet with an even layer of watercress leaves. Place a strip of salmon acrss one end of each flounder fillet and roll each one up.
Place the stuffed fillets, seams down in the prepared baking dish. Dot the fillets, seams sides down, in the prepared baking dish. Dot the fillets with paprika. Cover the dish with aluminum foil and bake just until the fish flakes easily when tested with a fork, 20 to 25 minutes.
Cuisine Writer
