Title: Sole Roulades W/ Shrimp Sauce
Categories: Seafood
Yield: 6 Servings

4 tb Butter
1/4 c Minced onion
1 Clove garlic; minced
1 pn Of salt
1/4 lb Cooked salmon; chopped
2 Eggs; beaten
6 2 oz. filets of sole
1/2 Lemon; juice of
2 c Dry white wine or wine
Court bouillon
3 Potatoes; cooked & mashed
-(optional)
1/2 c Blanched chopped spinach
-(optional)

--------------------------------SHRIMP SAUCE--------------------------------
1/4 c Butter
1/4 c Flour
2 ts Paprika
1 c Milk
2 ts Fish base
Salt & pepper to taste
1/4 c Chopped cooked shrimp
2 tb Sour cream

Preheat oven to 450 F. Melt the butter in a small saute pan. Add onion,
garlic & salt. Cook over low heat for 3 minutes. Remove from heat. Cool.
Mix together salmon & eggs. Add onion mixture. Reserve. Flatten the sole on
a dry cloth. Sprinkle the filets with lemon juice. Place some of the salmon
mixture on each filet & roll up. Place the rolled filets seam-side-down in
a deep baking dish. Pour the wine or court bouillon over & cover with foil.
Bake in preheated oven for 20 minutes. Serve with Shrimp Sauce. Melt butter
in a small saute pan. Add the flour & paprika & cook over low heat for 3
minutes. Add the milk slowly, stirring constantly. Bring to a boil, reduce
heat & add fish base. Season to taste with salt & pepper. Add shrimp & heat
through. Remove from heat & stir in sour cream.

THE QUORUM

EAST COLFAX, DENVER WINE: RUTH-

ERFORD HILL CHARDONNAY '79

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.