1/4 cup chopped onion
2 tablespoons butter or margarine
1/2 cup seasoned bread crumbs
6 sole (flounder) filets (about 1-1/2 lbs.)
1/3 cup water
Hollandaise Sauce (recipe below)
1/8 teaspoon crushed rosemary
1/8 teaspoon crushed tarragon
1 small pkg frozen chopped spinach
1/4 cup chopped toasted almonds
1 tablespoon lemon juice
1 can condensed cream of mushroom soup
paprika

Cook spinach according to package directions. Drain well and set aside.

Butter a ring mold. Slice filets and pound slightly to thin. Place filets into mold crosswise, with ends lapping over sides and center. Set aside.

In a saucepan cook onion, rosemary and tarragon in butter until tender. Add spinach, bread crumbs, almonds and lemon juice. Heat, stirring now and then. Pour mixture into center of mold. Fold ends of filets over spinach mixture, and tuck in if necessary. Make sure filling is completely covered. Bake at 350° for 20 minutes.

Meanwhile, blend soup and water in a small saucepan. Pour over fish and bake 15 longer or until done.

Prepare Hollandaise Sauce (recipe below).

Carefully turn turban (sole mold) onto a serving plate. Pour Hollondaise Sauce over mold, and sprinkle with paprika.

HOLLANDAISE SAUCE:
3 egg yolks
pinch of cayenne pepper
½ cup butter
2 tablespoons lemon juice
¼ teaspoon salt

Place the egg yolks, lemon juice, cayenne and salt into the container of your electric blender. Heat the butter in a small saucepan just to the bubbling stage, but do NOT brown. Cover the blender container and mix on the "high" setting. After 3 seconds, remove the lid and pour the butter over the eggs in a steady stream. By the time the butter is poured in, about 30 seconds, the sauce should be done. Serve at once. Sauce may be stored in refrigerator and warmed up over hot water.