30 ml butter 2 tbsp
1 onion, chopped
1 can shrimp (4 oz / 113 g)
125 ml fresh mushrooms, sliced 1/2 cup
8 fillets of sole
salt, pepper and paprika to taste
1 can mushroom soup (10 oz / 284 ml)
175 ml dry white wine 3/4 cup
175 ml cheddar cheese, shredded 3/4 cup
In a skillet, heat butter. Add onion, shrimp and mushrooms. Saute for 2 to 3 minutes.
Sprinkle each fillet with salt, pepper and paprika. Divide shrimp mixture evenly among fillets and spread smoothly, Roll up fillets. Secure with toothpick. Place rolls upright on a lightly greased, shallow baking pan.
In a small bowl, combine mushroom soup and wine. Pour over sole bundles. Sprinkle with cheese. Bake in preheated 400 F (230 C) oven for 20 minutes or until cooked through.
Serves: 6