Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         filet of sole
   5      tablespoons   butter
   2      cups          fresh mushrooms -- chopped
     1/2  pound         crab meat or
     1/2  pound         shrimp meat
   1      tablespoon    cracker crumbs
   1      tablespoon    capers
     1/4  teaspoon      dill weed
   1      teaspoon      seasoned salt -- optional
   1                    lemon -- thinly sliced
   1      cup           dry white wine
     1/2  cup           -- water
   1      tablespoon    cornstarch
     1/2  cup           heavy cream
   1                    egg

Preparation:

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