Yield: 1 servings
|¼ cup||White Wine|
|1 \N||Egg;beaten yolk;|
Drain liquid from gooseberries, reserving ¼ cup.
Sprinkle both sides of skinless, boneless fillets with salt and pepper; roll them up lengthwise, securing with toothpicks.
In a skillet, fry onions in butter till translucent. Add wine, gooseberry liquid and fish. Simmer covered for 10 minutes; remove fish.
Combine egg yolks, cream, salt, nutmeg and flour. Add this to cooking liquid and stir over high heat until thickened. Add the gooseberries; warm through.
Remove toothpicks from fish and place fish on platter, Cover with gooseberry sauce and sprinkle with paprika. Brown under broiler for 5 minutes.