Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Butter or margarine
2 1/2 lb Salmon-stuffed sole fillets
Salt and pepper, to taste
1/4 c Finely chopped onion
1 c Dry white wine
1/3 c Butter or margarine
1 c Thin sliced fresh mushrooms
4 tb Flour
1 1/2 c Light cream
Paprika

1. Butter a shallow, heat-resistant, non-metallic baking dish lightly.
Place stuffed-sole fillets in baking dish. Sprinkle with salt and
pepper to taste. 2. Sprinkle onions over fish fillets and pour wine
over fish. Heat, covered with clear plastic wrap, in Microwave Oven 7
to 8 minutes or until fish flakes easily with a fork. Baste fish with
wine and onions several times during cooking. Set poached fish aside.
3. In a medium-sized, heat-resistant, non-metallic bowl melt the 1/3
cup butter or margarine in Microwave Oven 45 seconds. Add mushroom
slices and heat, uncovered, in Microwave Oven 2 minutes. 4. Blend in
flour until smooth. Gradually add cream, stirring until smooth.
Return sauce to Microwave Oven and heat, uncovered, 4 to 5 minutes or
until mixture is thickened and smooth. Stir occasionally. 5. Add 1/2
cup fish liquid from baking dish to mushroom sauce and stir until
well blended. 6. Place fish fillets on a heat-resistant, non-metallic
serving platter. Spoon mushroom sauce over fish. Heat, uncovered, in
Microwave Oven 2 to 3 minutes or until heated through. Sprinkle with
paprika just before serving. Note: Many fish markets sell sole
pre-stuffed with salmon However, if this is not available, you can
roll a piece of fresh salmon (about 1-inch in diameter and 4-inches
long) in a small fillet. Fasten each roll with a toothpick. Unstuffed
sole or sole that has been stuffed with shrimp, clams, scallops or
crabmeat can also be used for this recipe. It is advisable to roll
sole fillets even though they may not be stuffed.

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