RIVIERA SOLE
(Serves 4-6)

2 LBS. SOLE FILETS, RINSE AND PAT DRY.

1/2 LB. MUSHROOM

2 T. BUTTER

1 C. YOGURT

1 T. LEMON JUICE

1/2 C. MAYONNAISE

SALT AND PEPPER

1/2 TSP. CURRY POWDER

1 C. SEEDLESS GRAPES

 

 

OVEN 350o

SAUTE MUSHROOMS IN FRYING PAN UNTIL SLIGHTLY SOFT. SET ASIDE.

MIX TOGETHER: YOGURT, MAYONNAISE, LEMON JUICE AND CURRY POWDER.

LIGHTLY SALT AND PEPPER THE FILETS. SPREAD HALF THE YOGURT MIXTURE ON THEM. ROLL UP AND LINE UP IN BUTTERED BAKING PAN, SEAM SIDE DOWN. IF NECESSARY, SECURE WITH A TOOTHPICK.
POUR THE REST OF THE YOGURT MIXTURE OVER TOP.

IN A SMALL SAUCEPAN, STEAM GRAPES FOR TWO TO THREE MINUTES AND POUR THEM OVER THE FILETS.

SPRINKLE WITH MUSHROOMS.

BAKE FOR 30 MINUTES.