Microwave Mushroom-Stuffed Fish Rolls

• 1/2 head romaine lettuce
• 1 c. fresh slices mushrooms
• 2 tsp. butter
• 1/2 tsp. crushed dry marjoram
• 4 (4 oz.) skinless flounder or fillet of sole
• 1 1/2 tsp. instant chicken bouillon
• 1 egg yolk
• 1 Tbsp. lemon juice
• paprika

1. Chop the romaine leaves, mushrooms and butter.
2. Cook in microwave on High 2 minutes. Stir in marjoram, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon mixture onto each fillet.
3. Roll fillets and secure with toothpick.
4. Place into microwave baking dish. Cook on High 3 minutes. Combine cornstarch and bouillon granules.
5. Stir in 1/2 cup water and egg yolk.
6. Cook on High 1 1/2 to 2 minutes, until thick and bubbly.
7. Stir every 30 seconds. Stir in lemon juice.
8. Discard toothpicks. Spoon on sauce.
9. Sprinkle with paprika.
10. Makes 4 servings. Contains 150 calories.

romaine lettuce, fresh slices mushrooms, butter, marjoram, skinless flounder, instant chicken, egg yolk, lemon juice, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938445 (may not work)