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