Filet of Sole San Clemente

• 6 large sole fillets
• 5 tablespoons butter
• 2 cups mushrooms chopped
• 1/2 pound crab meat
• 1 tablespoon cracker crumbs
• 1 tablespoon capers
• 1/4 teaspoon dill weed
• 1 teaspoon seasoned salt optional
• 1 each lemon sliced
• 1 cup white wine dry
• 1/2 cup water
• 1 tablespoon cornstarch
• 1/2 cup heavy whipping cream
• 1 each eggs

1. Wipe filet of sole well.
2. Melt 4 tablespoon butter in a small skillet; saute mushrooms until lightly browned.
3. Remove from heat; stir in crab or shrimp meat, cracker crumbs, capers and dill weed.
4. Spoon mixture onto center of filet of sole, distributing evenly, and roll, skewering with toothpicks.
5. Place in large skillet.
6. Sprinkle with seasoned salt, add lemon slices, wine and water.
7. Cover and poach 20 minutes.
8. Remove fish filets and lemon to a heated serving platter.
9. Stir cornstarch into cream.
10. Blend into pan juices until thickened.
11. Beat egg in a small bowl; beat in a little hot mixture.
12. Return to skillet stirring constantly until blended.
13. Serve over fish at once.

butter, mushrooms, crab meat, cracker crumbs, capers, dill weed, salt, lemon sliced, white wine, water, cornstarch, heavy whipping cream, eggs

Taken from recipeland.com/recipe/v/filet-of-sole-san-clemente-38585 (may not work)