Fillet Of Sole Rolls Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Parsley flakes | 1 Teaspoon, dried | |
| Anchovy paste | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 to 1 1/2 lbs. sole fillets | ||
| Mushrooms | 1 Can (10oz), drained | |
| Paprika | ||
Directions
1. Combine butter, lemon juice, parsley, anchovy paste and salt in 1-cup glass measure.
2. Microwave for 45 to 60 seconds, on HIGH, or until butter is melted.
3. Preheat microwave browning grill for 8 minutes on HIGH.
4. Cut sole fillets into 3/4 to 1-inch wide strips, making the same number of strips as there are mushrooms. Place a mushroom at end of each strip. Roll up each with a mushroom inside; fasten each with toothpick. Dip rolls in butter sauce; place on preheated grill. Sprinkle with paprika.
5. Microwave for 1 1/2 minutes on HIGH. Turn rolls over and continue cooking for 1 to 2 minutes, on HIGH, or until fish flakes easily.
2. Microwave for 45 to 60 seconds, on HIGH, or until butter is melted.
3. Preheat microwave browning grill for 8 minutes on HIGH.
4. Cut sole fillets into 3/4 to 1-inch wide strips, making the same number of strips as there are mushrooms. Place a mushroom at end of each strip. Roll up each with a mushroom inside; fasten each with toothpick. Dip rolls in butter sauce; place on preheated grill. Sprinkle with paprika.
5. Microwave for 1 1/2 minutes on HIGH. Turn rolls over and continue cooking for 1 to 2 minutes, on HIGH, or until fish flakes easily.
Chef
