I make two versions of this dish.  One is really my Mother-in-Law’s (Flo) old time, sea-faring version made with salt pork, (she hailed from Marblehead), and the other is the “easy” way.  We love them both!  Remember, Just have fun in the kitchen! 

 

	Fluke Rolls	From the Kitchen of:  Flo and Andrea Fessenden
	Pre-heat oven to 400°
Skinned Fluke Fillets (you can substitute flounder in the winter time)		Cooking spray (such as Pam)
¼ lb. Salt Pork, rind removed		1 Tbl. Olive Oil
Mashed Potatoes (make your home-made version, or cheat if you must, but this won’t be as good if you do!)		Salt, Pepper, Paprika (Don’t omit!  Paprika makes food brown nicely and it looks nice too.)
Line a baking dish with foil and spray lightly with cooking spray.
Sprinkle fillets with salt and pepper to taste.  (Go light on the salt due to the addition of the salt pork!)
Cube the salt pork in ¼” dice. Add 1Tbl. Olive Oil to a small frying pan, and when hot, render the salt pork until it’s brown and crispy.  Move the pork around the pan so it doesn’t burn!  Using a slotted spoon, remove salt pork from the oil onto paper towels to drain.
To your seasoned mashed potatoes, mix in the salt pork.
Depending on the size of your fillets, mound enough mashed potato mixture on the back-side of the fillet and wrap the two ends around the filling.  Place seam-side down in baking dish.  Don’t overfill!  Use a toothpick to hold together if you need to.
Sprinkle with Paprika and cover with foil.
Bake for 15 minutes and remove the foil.  Bake another 5 minutes or so – until the fish is firm and flakes.

The Easy Version: Instead of filling the fillets with the mashed potato mixture, fill them with stuffing.  I buy a ½ lb. or so of seafood stuffing from the fish market and use that as a base (but you can buy enough for all of your fish and just use that).  To the base, I add crushed Ritz crackers (one sleeve for 8 fillets), lemon zest (from 1/2 a lemon), lemon juice (1/2 a lemon), and chopped fresh parsley.  If I have an open bottle of white wine or vermouth, I might add a dash if the stuffing needs to be a little more moist.Mound the stuffing and finish as above.

 

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