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1
Butter a shallow, heat-resistant, non-metallic baking dish lightly.
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2
Place stuffed-sole fillets in baking dish.
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3
Sprinkle with salt and pepper to taste.
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4
Sprinkle onions over fish fillets and pour wine over fish.
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5
Heat, covered with clear plastic wrap, in Microwave Oven 7 to 8 minutes or until fish flakes easily with a fork.
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6
Baste fish with wine and onions several times during cooking.
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7
Set poached fish aside.
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8
In a medium-sized, heat-resistant, non-metallic bowl melt the 13 cup butter in Microwave Oven 45 seconds.
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9
Add mushroom slices and heat, uncovered, in Microwave Oven 2 minutes.
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10
Blend in flour until smooth.
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11
Gradually add cream, stirring until smooth.
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12
Return sauce to Microwave Oven and heat, uncovered, 4 to 5 minutes or until mixture is thickened and smooth.
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13
Stir occasionally.
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14
Add 1/2 cup fish liquid from baking dish to mushroom sauce and stir until well blended.
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15
Place fish fillets on a heat-resistant, non-metallic serving platter.
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16
Spoon mushroom sauce over fish.
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17
Heat, uncovered, in Microwave Oven 2 to 3 minutes or until heated through.
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18
Sprinkle with paprika just before serving.
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19
Note: Many fish markets sell sole pre-stuffed with salmon However, if this is not available, you can roll a piece of fresh salmon (about 1-inch in diameter and 4-inches long) in a small fillet.
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20
Fasten each roll with a toothpick.
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21
Unstuffed sole or sole that has been stuffed with shrimp, clams, scallops or crabmeat can also be used for this recipe.
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22
It is advisable to roll sole fillets even though they may not be stuffed.
