VOLUME 1 - Kilimanjaro Foods

4 Servings
1 salmon fillet,1 inch thick
4 sole fillets
1/4 c white wine
Ginger Beurre Blanc,(see
-recipe)
PREPARATION:
Cut the salmon fillet into 4 strips. Lay a salmon strip across the
width of each sole fillet. Roll the sole fillets around the salmon and
secure with a toothpick. Mince the ginger.
COOKING AND SERVING:
Heat oven to 400F. Put sole and salmon rolls in a baking dish, pour
wine over the fish, and cover with foil. Bake in preheated oven until
done, about 20 minutes.
Meanwhile, prepare the Ginger Beurre Blanc.
Remove sole and salmon rolls from oven. Using a slotted spatula,
put a
sole and salmon roll on each plate and surround with sauce.
Serve immediately.
Spanish Omelet