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Sole and Salmon Rolls

Sole Fillets
1 thick slice fresh Salmon, cut into 1 1/2-inch pieces

Wrap a strip of Sole fillet around the piece of Salmon and secure it with a toothpick. Place in a buttered baking dish with the cut-side down.

Make a mixture of equal amounts of sherry, lemon juice, chicken stock, melted butter, minced shallots, salt, and white pepper. Bring to a boil and pour over the fish. Cover with buttered waxed paper and bake at 375 F for about 15 minutes.

Remove fish to a hot platter. Reduce the liquid in the pan to about half. Add 1 tablespoon flour and 1/2 cup cream. Whisk in 3 tablespoons butter, one tablespoon at a time. Strain over fish.

Sprinkle with minced parsley or decorate with watercress.

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