Sole roulades w/ shrimp sauce

6 Servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
¼ cup Minced onion
1 Clove garlic; minced
1 pinch Of salt
¼ pounds Cooked salmon; chopped
2 Eggs; beaten
6 2 oz. filets of sole
½ Lemon; juice of
2 cups Dry white wine or wine
Court bouillon
3 Potatoes; cooked & mashed (optional)
½ cup Blanched chopped spinach (optional)
¼ cup Butter
¼ cup Flour
2 teaspoons Paprika
1 cup Milk
2 teaspoons Fish base
Salt & pepper to taste
¼ cup Chopped cooked shrimp
2 tablespoons Sour cream

Directions

SHRIMP SAUCE

Preheat oven to 450 F. Melt the butter in a small saute pan. Add onion, garlic & salt. Cook over low heat for 3 minutes. Remove from heat. Cool.

Mix together salmon & eggs. Add onion mixture. Reserve. Flatten the sole on a dry cloth. Sprinkle the filets with lemon juice. Place some of the salmon mixture on each filet & roll up. Place the rolled filets seam-side-down in a deep baking dish. Pour the wine or court bouillon over & cover with foil.

Bake in preheated oven for 20 minutes. Serve with Shrimp Sauce. Melt butter in a small saute pan. Add the flour & paprika & cook over low heat for 3 minutes. Add the milk slowly, stirring constantly. Bring to a boil, reduce heat & add fish base. Season to taste with salt & pepper. Add shrimp & heat through. Remove from heat & stir in sour cream.

THE QUORUM

EAST COLFAX, DENVER WINE: RUTH- ERFORD HILL CHARDONNAY '79

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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