Stuffed Sole Princess
|Sole fillets||1 1⁄2 Pound (4 Large Fillet)|
|Small cooked shrimp||1⁄4 Pound|
|Lemon juice||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Sliced green onion with tops||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|All purpose flour||1 Tablespoon|
Rinse fish, pat dry, and place on a work surface.
Place a fourth of the shrimp across one end of each fillet; roll each fillet into a cylinder and secure with a wooden pick.
Place rolled fillets, seam sides down, in a greased shallow baking dish.
Sprinkle with salt, pepper, and paprika.
In a small bowl, stir together lemon juice, wine, onion, and garlic; pour over fish.
Cover and bake in a 350° oven until fish is just opaque but still moist in thickest part; cut to test 20 to 25 minutes.
With a slotted spoon, transfer rolled fillets to a warm serving plate; reserve liquid from baking dish.
Remove and discard picks from fish; cover fish and keep warm.
Melt butter in a small pan over medium heat.
Stir in flour and cook, stirring, until bubbly.
Remove pan from heat and gradually stir in liquid from baking dish.
Return to heat and cook, stirring, until thickened.
Pour sauce over rolled fillets.