Black Swan Recipes

Stuffed Fillet of Sole

• 8 small sole fillets (1-1/2 to 2 lbs.)
• 1/4 lb. shrimp or crab meat
• salt, white pepper, and paprika
• 1-1/2 tablespoons Cygne d'Or Original Orange Dressing
• 1 green onion, sliced on the diagonal
• 1 tablespoon lemon juice
• 1/4 cup dry white wine
• 1 clove minced garlic
• 6 to 8 mushrooms, quartered
• 1 tablespoons Cygne d'Or Original Orange Dressing
• 1 tablespoon flour
• 1/2 lemon thinly sliced

Lay sole flat, arrange shrimp or crab evenly over each fillet, roll each fillet and secure with toothpicks.  Place fillets in a greased shallow baking dish & season with salt, pepper and paprika.

Mix together first amount of Cygne d'Or Original Orange Dressing, lemon juice, wine, onion, and garlic; pour over fish.  Bake in a preheated 350^oF. oven for 20 minutes.  When sole is nearly done sauté mushrooms in butter.  Remove from pan, heat remaining Cygne d'Or Original Orange Dressing, stir in flour.  Transfer the cooked sole to a serving platter, scatter mushrooms on top and keep warm.  Gradually pour liquid from the baking dish into the flour mixture, cook over medium heat, stirring continuously until sauce thickens slightly.  Pour sauce over sole, arrange lemon slices around platter and serve.

Wine suggestion: Fume Blanc, Chardonnay

Serves 4