Stuffed Sole Princess
|Sole fillets||1 1⁄2 Pound|
|Cooked shrimp||1⁄4 Pound|
|Lemon juice||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped green onion||2 Tablespoon (Including Top)|
|Garlic||1 Clove (5 gm), minced or pressed|
|All purpose flour||1 Tablespoon|
Place fillets, skinned side down, on work surface.
Place 1/4 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 side 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.
Bake, covered, in a 350° oven for 25 minutes or until flesh inside is just opaque when fish is prodded in thickest portion with a fork.
With a slotted spoon, transfer rolled fillets to a serving plate; reserve liquid from baking dish.
Remove and discard picks from fish; cover fish and keep warm.
In a small pan over medium heat, melt butter.
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.