2 sole fillets

½ cup mushrooms

½ cup leeks

1 shallot

1 clove garlic

3 oz goat cheese

1 Tablespoon fresh thyme

Salt and pepper to taste

Trim leeks and retain the tender white stalk; cut into ¼” x 2” julienne matchsticks.

Chop mushrooms into 1/2” cubes - this can be a rough cut; don’t worry about making it perfect.

Dice shallots and garlic.

Sauté leeks in butter or olive oil till soft, about 3 minutes.

Add mushrooms and cook till soft, about 4 minutes.

Add shallots, garlic and thyme; cook 2 minutes more and remove from heat in mixing bowl.

Mix goat cheese just enough to bind ingredients.

Salt and pepper to taste.

Place sole fillets on flat surface with the skinned side up (the side with the color) and season with salt and pepper.

Add about 2 Tablespoons of the sauté mixture at one end and roll, placing the seam on the bottom to hold together. Place on greased sheet pan.

Heat oven to 375° and cook 8 to 10 minutes, until opaque and flaky.

Serve with wild rice and roasted butternut squash….yummm!