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1
Bulgur Stuffing: In small saucepan, bring water, bouillon and salt to boil; add bulgur.
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2
Reduce heat; cover and simmer for 20 minutes, or until water is absorbed and bulgur is tender.
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3
In small skillet, melt butter.
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4
Add vegetables and saute until onion is tender but not brown.
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5
Stir in cooked bulgur.
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6
Makes approximately 1-1/2 cups stuffing.
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7
Fillets: Thaw fillets if frozen.
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8
Rinse fillets with cold water; pat dry with paper towels.
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9
Sprinkle each fillet lightly with salt and paprika.
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10
Spoon small mound of Bulgur Stuffing onto center of each fillet.
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11
Fold ends toward center, over stuffing, to form a turban.
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12
Secure with wooden toothpick; set aside.
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13
In large skillet, over medium heat, saute onion and garlic in butter until onion is tender but not brown.
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14
Add wine.
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15
Stir in tomatoes, 1 cup water, mushrooms, parsley, sugar and bouillon; bring to boil.
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16
Add turbans; reduce heat.
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17
Cover and simmer for 15-20 minutes, or until fillets flake easily when tested with a fork.
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18
Transfer turbans to warm serving platter, reserving poaching liquid.
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19
Cover turbans and keep warm.
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20
Bring poaching liquid to boil, uncovered.
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21
Continue cooking until liquid is slightly reduced.
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22
Combine cornstarch and cold water, blend well.
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23
Add to reduced liquid, stirring constantly until mixture is thickened.
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24
Spoon sauce over fillets.
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25
Garnish with sliced mushrooms.
