Sole Vanessi

• 6 (3 oz.) sole fillets
• garlic salt and white pepper to taste
• 3 (4 x 7-inch, 4 oz.) slices Swiss cheese, halved lengthwise
• 1 (6 oz.) pkg. or 7 oz. can crab meat
• 1/2 tsp. basil
• 6 mushroom caps, sliced
• 2 tsp. butter
• 2 Tbsp. chopped mushrooms
• 1/2 tsp. chopped shallots
• 1 tsp. lemon juice
• 3 Tbsp. dry white wine
• 2 Tbsp. clarified butter
• 3 Tbsp. all-purpose flour
• 1 c. fish stock
• 1/3 c. light cream
• 1/2 tsp. lemon juice
• paprika
• 1 slice grated Swiss cheese
• finely chopped fresh basil

1. Place fish on waxed paper and sprinkle lightly with salt and white pepper.
2. On each sole fillet, place 1/2 cheese slice, 1 ounce crab meat, a sprinkle of basil and 1 sliced mushroom.
3. Roll up and place seam side down in a 12 x 7 1/2 x 2-inch baking dish. Set aside.

garlic, swiss cheese, crab meat, basil, mushroom caps, butter, mushrooms, shallots, lemon juice, white wine, butter, flour, fish stock, light cream, lemon juice, paprika, swiss cheese, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765487 (may not work)