Sole Inge-Lise(Sole Stuffed With Shrimp) - cooking recipe

Ingredients

3 lb. small fillets of sole
salt and white pepper
1/2 lb. tiny fresh shrimp
1 c. chopped green onions
2 Tbsp. butter
1 c. heavy cream (can use half and half or skim milk even)
4 to 5 Tbsp. tomato paste or catsup
2 1/2 Tbsp. Dijon wine mustard
1 1/2 tsp. cornstarch

Preparation

Salt and pepper each fillet to taste.
Sprinkle each with dill weed.
Spoon shrimp into approximately the middle of each fillet. Roll up each fillet and place in buttered shallow 2-quart casserole.
(Fasten fillets with toothpicks if necessary.)
Saute chopped onions in butter until limp.
Combine cream or milk with cornstarch.
Then add tomato paste or catsup and mustard.
Pour over fish.
At this point, the casserole may be refrigerated for later baking.
Return to room temperature before baking at 350\u00b0 for 30 minutes.