Name: Stuffed Fillets of Sole with Mushroom Sauce
Ingredients: Butter or margarine; 2 1/2 lb Salmon-stuffed sole fillets; Salt and pepper, to taste; 1/4 c Finely chopped onion; 1 c Dry white wine; 1/3 c Butter or margarine; 1 c Thin sliced fresh mushrooms; 4 tb Flour; 1 1/2 c Light cream; Paprika

In Jeremiah’s prophecy of the new covenant, Jeremiah explicitly says, “It will not be like the covenant I made with their forefathers, when I led them by the hand out of Egypt” (Jer. 31:32). How will it be different? For one thing, it will be unbreakable (v. 32). For another, all the members of that covenant will be regenerate, the law written on their hearts (v. 33). Yet another difference will be that the covenant will not operate according to natural lines of birth and descent, but through spiritual birth (vv. 29-30). Here the discontinuity between the new covenant and the Mosaic covenant is enormous: a covenant of grace, not works; a covenant that regenerates rather than kills; a covenant entered into through spiritual rather than natural birth. And yet for all this discontinuity, Jeremiah is clear that this new covenant is the ultimate fulfillment of God’s promises to Israel, made to their forefather Abraham.

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Main dish, Fish, Appetizers, Microwave	6	Servings

INGREDIENTS

		Butter or margarine
2 1/2	lb	Salmon-stuffed sole fillets
		Salt and pepper, to taste
1/4	c	Finely chopped onion
1	c	Dry white wine
1/3	c	Butter or margarine
1	c	Thin sliced fresh mushrooms
4	tb	Flour
1 1/2	c	Light cream
		Paprika

INSTRUCTIONS

1. Butter a shallow, heat-resistant, non-metallic baking dish lightly.
Place stuffed-sole fillets in baking dish. Sprinkle with salt and pepper to
taste. 2. Sprinkle onions over fish fillets and pour wine over fish. Heat,
covered with clear plastic wrap, in Microwave Oven 7 to 8 minutes or until
fish flakes easily with a fork. Baste fish with wine and onions several
times during cooking. Set poached fish aside. 3. In a medium-sized,
heat-resistant, non-metallic bowl melt the 1/3 cup butter or margarine in
Microwave Oven 45 seconds. Add mushroom slices and heat, uncovered, in
Microwave Oven 2 minutes. 4. Blend in flour until smooth. Gradually add
cream, stirring until smooth. Return sauce to Microwave Oven and heat,
uncovered, 4 to 5 minutes or until mixture is thickened and smooth. Stir
occasionally. 5. Add 1/2 cup fish liquid from baking dish to mushroom sauce
and stir until well blended. 6. Place fish fillets on a heat-resistant,
non-metallic serving platter. Spoon mushroom sauce over fish. Heat,
uncovered, in Microwave Oven 2 to 3 minutes or until heated through.
Sprinkle with paprika just before serving. 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. Fasten each roll with a toothpick. Unstuffed sole or
sole that has been stuffed with shrimp, clams, scallops or crabmeat can
also be used for this recipe. It is advisable to roll sole fillets even
though they may not be stuffed.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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