Stuffed Flounder Rolls

• 4 small flounder fillets, each about 3-4 oz.
• 2-3 large white mushrooms
• 4-6 ounces reduced fat sour cream (or full fat, but not fat free)
• 2-3 scallions, green parts only, roughly chopped
• 1/4 cup dry bread crumbs
• 1/2 teaspoon dry thyme
• salt & pepper
• 1 lemon, sliced
• 1 tablespoon butter
• 2/3 cup dry white wine or vermouth
• Pinch sumac or paprika to garnish

1. Put mushrooms and scallions in processor and process until finely chopped. Add sour cream, bread crumbs and seasonings and pulse to combine. Mixture should be somewhat stiff. Add more crumbs if too wet. Taste for seasoning and add more salt & pepper if needed.
2. Place a good amount of stuffing in center of fillet then bring each end over the filling. Place lemon slice on top and secure with a toothpick. Repeat for all fillets.
3. Melt butter in pan. Add wine and rest of lemon slices and simmer for 5minutes. Carefully transfer rolls to pan and cover. Simmer 8-10 minutes, or until fish is cooked through.
4. Plate and garnish with sumac or paprika for color. You may remove toothpicks at this point. Spoon a little of the pan sauce over all.

flounder, white mushrooms, sour cream, scallions, bread crumbs, thyme, salt, lemon, butter, white wine, paprika

Taken from food52.com/recipes/29647-stuffed-flounder-rolls (may not work)