Wunsch's Fish Rolls With Crab Sauce

1 lb. Sole fillets, 1/4 to 3/8 inch thick (about 4 oz. each)
1 tbsp. Dry sherry
2 tsp. Sesame oil
1 Green onion with top, finely chopped
1 tsp. Fresh ginger, minced
1/2 tsp. Salt
1 dash Ground white pepper
Cucumber slices, lemon wedges and
fresh tarragon leaves for garnish.

Crab Sauce
1 1/2 tbsp. Cornstarch
2 tbsp. Water
1 tbsp. Vegetable oil
1 tsp. Fresh ginger, minced
2 Green onion with tops, thinly sliced
1 tbsp. Dry sherry
6 oz. Fresh crabmeat, flaked
1 1/4 cups Chicken broth
1/4 cup Milk

If fillets are large, cut in half crosswise. (each piece should be 5 to 6 inches long) Combine sherry, sesame oil, chopped green onion, ginger salt and white pepper in a small bowl. Brush each piece of fish with sherry mixture, let stand for 30 minutes. Fold fish into thirds; place in rimmed heatproof dish that will fit inside a steamer. Place dish on rack in steamer, cover steamer. Steam over boiling water until fish turns opaque and flakes easily with fork, 8 to 10 minutes. Meanwhile, combine cornstarch and water in a small cup. Heat vegetable oil in 2 quart saucepan over medium heat. Add 1 tsp. ginger, cook and stir 10 seconds. Add sliced green onions, 1 tbsp. sherry and crab meat; stir fry 1 minute. Add chicken broth and milk, bring to a boil. Stir in cornstarch mixture; add to saucepan. Cook, stirring constantly until sauce boils and thickens slightly. Using slotted spoon, transfer fish to serving platter, top with Crab Sauce, garnish if desired.

Jerry and Melissa Wunsch         


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