Stuffed Fish

6 to 8 fillets of sole
2 T. butter
1 pkg. frozen chopped spinach
1/2 c. fine cracker crumbs
2 T. sour cream
Salt and pepper
4 T. slivered almonds
Paprika
4 T. onion (finely chopped)
1/2 c. dry white wine
1/2 lb. mushrooms

Undercook spinach and drain thoroughly. Add cream. Brown onions and nuts in butter and add. Cook mushrooms in butter a few minutes and add. Add cracker crumbs, salt and pepper, and mix thoroughly. Spread on fish fillets, roll them up and fasten with toothpicks. Bake in buttered dish. Pour the wine over, then sprinkle with paprika. Bake at 300 to 350 degrees for 20 to 30 minutes.

Serve with Hollandaise sauce.