Sole Inge-Lise(Sole Stuffed With Shrimp)

1. 1

   Salt and pepper each fillet to taste.

2. 2

   Sprinkle each with dill weed.

3. 3

   Spoon shrimp into approximately the middle of each fillet. Roll up each fillet and place in buttered shallow 2-quart casserole.

4. 4

   (Fasten fillets with toothpicks if necessary.)

5. 5

   Saute chopped onions in butter until limp.

6. 6

   Combine cream or milk with cornstarch.

7. 7

   Then add tomato paste or catsup and mustard.

8. 8

   Pour over fish.

9. 9

   At this point, the casserole may be refrigerated for later baking.

10. 10

    Return to room temperature before baking at 350u00b0 for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.