*  Exported from  MasterCook  *
                  Sole Filets Stuffed With Spinach Mousse
 Recipe By     : Miriam P. Posvolsky
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish And Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    lemon juice
      1/2  cup           spinach; cooked and squeezed
    1                    egg white
    1      cup           heavy cream
      1/4  pound         mushrooms; sliced
    1      cup           fish stock
    2      tablespoons   butter
    2      tablespoons   flour
    3                    egg yolks
    2                    shallots; chopped
      1/4  cup           dry white wine
                         salt and pepper to taste
    1      pinch         nutmeg
 Season 12 half-filets with lemon, salt and pepper. Set aside in the
 refrigerator. In a food processor process the rest of the fish 30 seconds.
 Add the spinach, salt, pepper and nutmeg, and process another 30 seconds.
 Pour the egg white through the feeding tube, still processing, and process
 10 seconds. Chill 2 hours.
 Stir 2 Tbsp of the cream into the chilled spinach mousse. Put 1 Tbsp of the
 mousse into each filet of fish and roll it up. Place rolls standing in a
 buttered baking dish, pour wine, cover with foil, and bake in a pre-heated
 350 degrees oven for 25 minutes.
 Meanwhile prepare the sauce. Cook the shallots and mushrooms in the butter
 until all liquid has evaporated. Season with salt and pepper. Stir in the
 flour and cook for 1 minute. Pour in the fish stock stirring until thick.
 Stir egg yolks into cream and add to sauce, stirring. Bring to a boil and
 pour around fish. Serve with mashed potatos.
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