Sole Leon Bibb
|Shrimp||1 Tablespoon, chopped|
|Scallions||1 Tablespoon, finely chopped|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Margarine||3 Tablespoon (Fleischmann's)|
|Mushrooms||5 , sliced|
|Parsley||1 Tablespoon, finely chopped|
|Dry vermouth||2 Tablespoon|
|Egg||1 , beaten|
|Dill weed||1 Teaspoon|
|Cooked shrimp||2 Tablespoon|
Take 3 fillets and trim two of them into even pieces 1/4" thick.
Chop the third fillet and the trimmings.
Add 1 tbsp.
small shrimp, scallions, crumbs, lemon juice and Fleischmann's Margarine in a bowl.
Mix in the parsley and egg.
Spread sole on the counter and spread the stuffing mixture evenly over the two pieces. (Don't add salt as there is enough in the crackers.)
Roll the fish up and secure with toothpicks.
Put rolls into a covered baking pan which has been buttered and pre heated.
Add vermouth and place in a 350° oven for 3-4 mins, just until fish is flaky.
In a small bowl, make herb mixture.
In a saucepan, melt the Fleischmann's Margarine, add mushrooms and cooked shrimp and all the stuffing that is left.
Stir in herb mixture.
Pour sauce over fish and serve, with a green salad accompaniment.
Tomatoes can replace mushrooms in the sauce.