*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Fish
                 Appetizers                       Microwave
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Butter or margarine
    2 1/2   lb           Salmon-stuffed sole fillets
                         Salt and pepper, to taste
      1/4   c            Finely chopped onion
    1       c            Dry white wine
      1/3   c            Butter or margarine
    1       c            Thin sliced fresh mushrooms
    4       T            Flour
    1 1/2   c            Light cream
   1. Butter a shallow, heat-resistant, non-metallic baking dish lightly.
   stuffed-sole fillets in baking dish. Sprinkle with salt and pepper to
   2. Sprinkle onions over fish fillets and pour wine over fish. Heat, covered
   with clear plastic wrap, in Microwave Oven 7 to 8 minutes or until fish
   flakes easily with a fork. Baste fish with wine and onions several times
   during cooking. Set poached fish aside.
   3. In a medium-sized, heat-resistant, non-metallic bowl melt the 1/3 cup
   butter or margarine in Microwave Oven 45 seconds. Add mushroom slices and
   heat, uncovered, in Microwave Oven 2 minutes.
   4. Blend in flour until smooth. Gradually add cream, stirring until smooth.
   Return sauce to Microwave Oven and heat, uncovered, 4 to 5 minutes or until
   mixture is thickened and smooth. Stir occasionally.
   5. Add 1/2 cup fish liquid from baking dish to mushroom sauce and stir
   well blended.
   6. Place fish fillets on a heat-resistant, non-metallic serving platter.
   Spoon mushroom sauce over fish. Heat, uncovered, in Microwave Oven 2 to 3
   minutes or until heated through. Sprinkle with paprika just before serving.
   Note: Many fish markets sell sole pre-stuffed with salmon However, if this
   not available, you can roll a piece of fresh salmon (about 1-inch in
   and 4-inches long) in a small fillet. Fasten each roll with a toothpick.
   Unstuffed sole or sole that has been stuffed with shrimp, clams, scallops
   crabmeat can also be used for this recipe. It is advisable to roll sole
   fillets even though they may not be stuffed.
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