Recipe - Filet Of Sole San Clemente

JUDI M. PHELPS
6 lg Filet of sole
5 tablespoon Butter
2 cup Fresh mushrooms; chopped
One half pound Crab meat or
One half pound Shrimp meat
1 tablespoon Cracker crumbs
1 tablespoon Capers
One fourth teaspoon Dill weed
1 teaspoon Seasoned salt; optional
1 Lemon; thinly cut or sliced up
1 cup Dry white wine
One half cup ;water
1 tablespoon Cornstarch
One half cup Heavy cream
1 Egg

Wipe filet of sole well. Melt 4 tablespoon butter in a small skillet;
saute mushrooms until lightly browned. Remove from heat; stir in crab or
shrimp meat, cracker crumbs, capers and dill weed. Spoon mixture onto
center of filet of sole, distributing evenly, and roll, skewering with
toothpicks. Place in large skillet. Sprinkle with seasoned salt; add lemon
slices, wine and water. Cover and poach 20 minutes. Remove fish filets and
lemon to a heated serving platter. Stir cornstarch into cream. Blend into
pan juices until thickened. Beat egg in a small bowl; beat in a little hot
mixture. Return to skillet stirring constantly until blended. Serve over
fish at once.

Source: California Cooks. Shared and MM by Judi M. Phelps
Judi.Phelps@sjc.com