Rolled Sole Amandine
|Mushrooms||2 Cup (32 tbs), thinly sliced|
|Sole fillets||2 Pound|
|Mock sour cream||1 Cup (16 tbs)|
|Almond slices||2⁄3 Cup (10.67 tbs), finely chopped|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon (From 1 Lemon)|
|Freshly ground pepper||To Taste|
1 In a skillet,add 1 tablespoon butter and saute mushrooms. Set aside.
2 Cut fish into approximately 3 1/2- by 3-inch pieces.
3 Arrange a small amount of mushrooms on each piece.
4 Roll the fish around mushrooms and secure with a toothpick.
5 Dip the fillets in Mock Sour Cream. Then roll in almonds.
6 In a saucepan, melt 1 tablespoon butter.
7 Saute the fillets until golden.
8 Add the remaining butter, turn, and saute slowly until fish flakes easily when tested with a fork. Remove and keep warm.
9 Add wine and lemon juice to the pan drippings.
10 Heat throughly and pour over fish.
11 Garnish with lemon wedges and parsley.