Sole Vanessi in White Wine (1978)

• 6 3-oz sole fillets
• 3 slice Swiss cheese, halved lengthwise
• 6 ozs crabmeat
• 6 mushroom caps, large
• 2 tbspns, chopped mushrooms
• 1 cup fish stock
• 1/3 cup cream
• 2 tspns butter
• 1 1/2  tspns lemon juice
• 3 tbspns white wine
• 2 tbspns clarified butter
• 3 tbspns flour
• 1/2 tspn dried basil, crushed
• Salt 

Placed fish on waxed paper and sprinkle lightly with salt.  On each sole fillet, place 1/2 Swiss cheese slice,  1 ounce crab meat, a sprinkle of basil, and a mushroom cap.  Roll up and place seam-side down in a baking dish. Set aside.

In saucepan, cook 2 teaspoons butter, chopped mushrooms, shallots, and 1 teaspoon lemon juice until mushrooms are tender.  Add white wine and cook until almost evaporated. Add clarified butter and flour, and mix well.  

Add fish stock; cook and stir until thickened and bubbly.  Add cream, 1/2 teaspoon lemon juice, and salt to taste.  Strain, and pour sauce over rolled fish fillets.  Sprinkle with paprika, if desired.  

Cover and bake in 400 degree over for 25 to 30 minutes.  Makes 6 servings.

(Origin - "Benson & Hedges 100's presents 100 Recipes from 100 of the Greatest Restaurants" published by Meredith Corporation, 1978. Recipes selected and edited by Pat Jester. ASIDE - Recipe is from Sardine Factory of Monterey, California.)