Stuffed fillets of sole with mushroom sauce
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Stuffed fillets of sole with mushroom sauce
  Fish    Appetizers    Microwave    Mushrooms    Sauces  
Last updated 6/12/2012 1:25:18 AM. Recipe ID 59177. Report a problem with this recipe.
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      Title: Stuffed fillets of sole with mushroom sauce
 Categories: Main dish, Fish, Appetizers, Microwave
      Yield: 6 Servings
 
           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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Recipe ID 59177 (Apr 03, 2005)

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