Mushroom & Tomato Stuffed Fillet Of Sole
|Boiled spinach/1 package frozen spinach||2 Pound|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Bread crumbs||4 Cup (64 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Mushrooms||1 Cup (16 tbs), sliced|
|Tomatoes||2 Medium, peeled quartered|
|Whipped cream||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
Drain spinach; chop.
Add salt, pepper, 1/3 cup wine, and bread crumbs.
Place mound on one end of each fillet; fold other end over it.
Place in well-greased baking pan with onion, parsley, and remaining wine.
Arrange mushrooms and tomatoes over top; cover with cooking parchment paper.
Bake in 500Â°F oven 15 minutes.
Remove fillets to heatproof platter.
Thicken gravy remaining in pan with flour blended with a little cold water.
Simmer 2 or 3 minutes; stir constantly.
Remove from heat; add whipped cream and lemon juice.
Pour over fillets; brown in broiler.