Sole, Crab and Artichokes

• 1/4 cup butter or margarine, softened
• 1 teaspoon salt
• 1/4 cup flour, all-purpose
• 1/4 teaspoon white pepper
• 2 cups milk hot
• 1/4 cup romano cheese grated
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 8 each mushrooms fresh
• 1 tablespoon butter
• 6 each sole fillets 8-12 ounces
• 6 1/2 ounces crab meat canned
• 1 x parsley leaves fresh, chopped
• 6 1/2 ounces artichoke hearts canned

1. Pour all Mornay Sauce ingredients in a blender.
2. Cover and blend on high for 30 seconds.
3. Pour in top of a double boiler and cook over simmering water for 15 mi nutes, stirring occasionally OR thicken in a microwave oven.
4. Meanwhile lightly saute the mushrooms in 1 to 2 tablespoons butter.
5. Roll the so le fillets around the crab, shrimp, or combination.
6. Place rolls in a greased 1 1/2 quart baking dish.
7. Cover with the Mornay sauce.
8. Sprinkle with chopped parsley and arrange the mushrooms and artichokes around the rim of the dish.
9. Freeze.
10. When thawed, bake, uncovered, for 30 minutes at 350F (180C).

butter, salt, flour, white pepper, milk, romano cheese, parmesan, mushrooms, butter, crab meat, parsley, hearts canned

Taken from recipeland.com/recipe/v/sole-crab-artichokes-46293 (may not work)