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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Seafood Courses, Main 6 Servings

INGREDIENTS

1 T Lemon juice
1/2 c Spinach, cooked and squeezed
1 Egg white
1 c Heavy cream
1/4 lb Mushrooms, sliced
1 c Fish stock
2 T Butter
2 T Flour
3 Egg yolks
2 Shallots, chopped
1/4 c Dry white wine
Salt and pepper to taste
1 pn Nutmeg
12 Filets of sole
12 Shrimps, cleaned

INSTRUCTIONS

Season 12 half-filets with lemon, salt and pepper. Set aside in the
refrigerator. In a food processor process the rest of the fish 30
seconds. Add the spinach, salt, pepper and nutmeg, and process  another
30 seconds. Pour the egg white through the feeding tube,  still
processing, and process 10    seconds. Chill 2 hours.  Stir 2 Tbsp of
the cream into the chilled spinach mousse. Put 1 Tbsp  of the mousse
into each filet of fish, place 1 shrimp on top and roll  it up. Place
rolls standing in a buttered baking dish, pour wine,  cover with foil,
and bake in a pre-heated 350 degrees oven for 25  minutes.  Meanwhile
prepare the sauce. Cook the shallots and mushrooms in the  butter until
all liquid has evaporated. Season with salt and pepper.  Stir in the
flour and cook for 1 minute. Pour in the fish stock  stirring until
thick. Stir egg yolks into cream and add to sauce,  stirring. Bring to
a boil and pour around fish. Serve with mashed  potatos.  Recipe by:
Miriam P. Posvolsky Posted to MC-Recipe Digest V1 #650 by  Leon &
Miriam Posvolsky <posvolsk@centroin.com.br> on Jun 29, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 325
Calories From Fat: 188
Total Fat: 21.3g
Cholesterol: 155mg
Sodium: 106.8mg
Potassium: 618.5mg
Carbohydrates: 26.7g
Fiber: <1g
Sugar: <1g
Protein: 7.8g


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