Sole Calais

Serves 4

8 fillets of sole (about 1 1/2 Ibs.)

1/2 lb. mushrooms, chopped

4 tbs. cooked spinach

1 hard-boiled egg, mashed salt, pepper and thyme

1 cup dry white wine

bay leaf

Dry fillets and set aside. Prepare filling as follows: Carefully mix spinach, mashed egg and half of mushrooms. Add salt, pepper and thyme to taste. Spread on individual fillets. Roll fillets and tie with string to prevent them from unrolling. Place in small baking dish and add wine, the remaining mushrooms and bay leaf. Bake in hot (450) oven for about 20 minutes. Remove string from fillets and serve immediately.

( 190 calories per portion)

CALAISIEN SOLE /  Sole Calais

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