Recipe for Today - February 8, 2010
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GRENADIER ROULADES
(Petrale Sole and Salmon)
fillet of sole
fresh salmon (heart of fillet)
lemon juice
salt and pepper to taste
1 can cream of mushroom soup
1 jigger dry white wine
string cheese or shredded Mozzarella or Jack
paprika
chopped parsley (for garnish)
Wrap fillet of sole around piece of salmon and secure with
toothpick. Place in well buttered baking pan and lightly sprinkle
with lemon juice, salt and pepper. Make one bundle for each
person. Dilute can of cream of mushroom soup with wine. Pour over
fish. Cover generously with cheese. Lightly dust with paprika.
Bake uncovered in preheated 350 degrees oven for 40 to 50 minutes. (Can
be basted 2 to 3 times during cooking and broiled for 1 minute at
end of cooking cycle.) Garnish with chopped parsley and serve.
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