Salmon Sole Rolls
|Butter/Margarine||50 Milliliter (1/4 Cup)|
|Small onion||1 Cup (16 tbs), chopped|
|Fresh mushrooms||1⁄2 Pound, sliced (250 Grams)|
|Canned salmon||7 1⁄2 Ounce, drained (1 Tin Or 213 Grams)|
|Mayonnaise||30 Milliliter (2 Tablespoon)|
|Dried parsley flakes||1 Teaspoon|
|Sole fillets||2 Pound (1 Kilograms, 8 Medium Ones)|
|Flour||30 Milliliter (2 Tablespoon)|
|Instant chicken bouillon||1⁄2 Teaspoon|
|Dried dill weed||1⁄2 Teaspoon|
|Water||125 Milliliter (1/2 Cup)|
|Dry white wine||30 Milliliter (2 Tablespoon)|
Combine butter, onion and mushrooms in a 4-cup (1 -litre) glass measure.
Microwave on HIGH, uncovered, 3-4 minutes or until just tender, stirring once.
Combine salmon, mayonnaise and parsley.
Add drained mushrooms and onion, leaving their cooking liquid and butter in the glass measure.
Wipe sole fillets and lay flat.
Divide the salmon mixture between them and spread it to within 1/2 inch (1.25 cm) of the edges.
Roll up fillets and secure with toothpicks.
Place in shallow microwave dish.
Cover lightly with waxed paper.
To make sauce: Add the flour, bouillon, dill weed and salt to the butter mixture remaining in the glass measure.
Mix well and stir in water.
Microwave sauce on HIGH, uncovered for 1 1/2-2 minutes or until mixture boils, stirring twice.
Stir in wine and set aside.
Microwave fish rolls on HIGH 6-8 minutes or until fish is opaque and flakes easily with a fork.
Rotate dish twice during cooking period.
Microwave sauce on HIGH, uncovered 1 minute.
Spoon over sole rolls.