Microwave Mushroom-Stuffed Fish Rolls - cooking recipe

Ingredients

1/2 head romaine lettuce
1 c. fresh slices mushrooms
2 tsp. butter
1/2 tsp. crushed dry marjoram
4 (4 oz.) skinless flounder or fillet of sole
1 1/2 tsp. instant chicken bouillon
1 egg yolk
1 Tbsp. lemon juice
paprika

Preparation

Chop the romaine leaves, mushrooms and butter.
Cook in microwave on High 2 minutes. Stir in marjoram, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon mixture onto each fillet.
Roll fillets and secure with toothpick.
Place into microwave baking dish. Cook on High 3 minutes. Combine cornstarch and bouillon granules.
Stir in 1/2 cup water and egg yolk.
Cook on High 1 1/2 to 2 minutes, until thick and bubbly.
Stir every 30 seconds. Stir in lemon juice.
Discard toothpicks. Spoon on sauce.
Sprinkle with paprika.
Makes 4 servings. Contains 150 calories.