Lynn McKeeI started my own personal chef business in August 2001. I am a self taught chef and I love to cook. It makes people happy, and that makes me happy. I have had articles featured in local magazines, and was voted in the top 10 personal chefs by Washingtonian magazine in 2003. I cook a variety of different items, under the heading of homestyle cooking
Lynn McKee: Hi, I am Lynn with Lynns Meals in Minutes Personal Chef Service. Today, I am showing how to make flounder asparagus rolls and cheesy spinach mashed potatoes. We have trimmed and steamed our asparagus and we are now ready to assemble the rolls for baking. What you are going to need, you are going to need a baking dish, you take a little bit of olive oil, just a little bit, put it in the bottom of the dish. You are going to take four to six ounce flounder fillets. You can buy these just about anywhere. You can substitute another mild white fish if you cant find flounder. I buy these individually packaged and they are very nice. You are going to take it and you are going to leave the skin side invert where you are going to put the asparagus. You put a little bit of salt, little bit of pepper and you are going to take your asparagus spears that are partly steamed and you are going to lay them about one-third of the way up, the flounder fillets at the narrow end. You are going to take it, roll it under and just roll it up. Just roll it up, put it in your baking dish with the steamed side down, a little more salt and pepper on the outside of that. Little bit olive oil over the top and you are ready to put it in your pre-heated 400 oven for 20 minutes. Coming up next, we will drain and mash the potatoes, add the spinach and the cheese and we will put the flounder fillets and the potatoes into the oven for 20 minutes and then your meal will be ready to serve.