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Categories:Viewed: 51 - Published at: 3 years ago
Ingredients
- 1/2 c. butter or margarine
- 1 c. shelled, deveined chopped shrimp
- 1 c. chopped mushrooms
- 1/2 c. dried bread crumbs
- 1/2 tsp. dill weed
- salt
- 6 sole or other fillets (about 2 lb.)
- 1 c. dry white wine
- 1/2 c. water
- 2 Tbsp. cornstarch
- 1/2 c. half and half
- 1 egg
Method
- In 10-inch skillet over medium heat, in butter, cook shrimp until shrimp turn pink.
- Stir in crumbs, dill and 1/4 teaspoon salt.
- Spoon shrimp mixture onto center of each fillet; roll up. Secure with toothpicks.
- In cleaned skillet over high heat, heat to boiling the fillets, wine, water and 1 teaspoon salt.
- Reduce heat to low.
- Cover; simmer 12 to 15 minutes.
- With slotted spoon, remove fillets to warm platter.
- Remove toothpicks; keep fish warm until needed.
