Recipe: Fillets De Sole Farcis A La Creme

FILLETS DE SOLE FARCIS A LA CREME

6 fillets of sole
1 1/4 tsp. Salt
1/4 tsp. pepper

2 small chopped onions
1/2 lb. mushrooms, quartered
2 tbsp. butter
2 tbsp. snipped parsley
1/2 lb. cleaned cooked shrimp, split in half, crosswise

2 tbsp. flour
1 cup light cream
1/2 cup dry white wine
2 tbsp. cognac or brandy
1 tsp. salt
1/4 cup water
1/2 cup grated natural Swiss cheese

Heat oven to 400 degrees. Mix salt and pepper together and sprinkle fish fillets.

In skillet saute onions and mushrooms in butter until golden; stir in parsley and shrimp. Place part of this mixture by teaspoonfuls on large end of each fillet. Roll up each fillet, then place side by side in 12 x 8 x 2-inch baking dish.

Into remaining onion mixture stir flour and cream, wine, cognac, 1 teaspoon salt and water. Bring to a boil while stirring, then pour over fillets. Sprinkle with cheese. Bake about 20 to 25 minutes or until top is golden and fillets are easily flaked with a fork. Yield: 6 servings.