Stuffed Fish

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

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 degrees to 350 degrees for 20 to 30 minutes. Serve with Hollandaise sauce.