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Stuffed Sole

4 slices Sole Fillets
1 small carrot, peeled
1 small rib celery
3 large mushrooms
2 slices onion, cut in half
1 Tbsp. butter
2 tsp. Oyster sauce
1/2 tsp. white pepper
2 Tbsp. butter
1/2 tsp. dill

Dry fillet of Sole with paper towels. Cut vegetables into 2-inch matchstick sized pieces.

In skillet, melt butter. Gently saute vegetables taking care to keep them all going in 1 direction. Gently dribble on Oyster sauce and pepper. Divide vegetables among Fillets. Roll and secure with toothpick.

Melt 2 tablespoons butter. Add dill and saute on all sides until done.

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