Stuffed Fluke Rollups

Ingredients:

3 pieces of fluke or flounder filet (all three pieces weighed about 3/4 lb.)

4 or 5 medium size uncooked wild caught shrimp, cut into pieces

3 thick slices of firm Italian or French bread, trimmed of crusts and cut into pieces

1 egg, beaten (but only use half the egg)

1 medium size shallot, minced

1 small piece of celery, finely diced

minced parsley

salt, pepper to taste

paprike

2 tbsps. of butter

1 tablespoon olive oil

white wine to pour around fish (about 1/2 cup)

Directions:

Place the olive oil and one tablespoon butter in a saucepan and cook the shallots and celery on low heat until they are transparent.

Place the bread in a bowl with the shrimp and the sauteed vegetables.

Add the seasoning (salt and pepper) and the parsley.

Pour in about 1/2 the beaten egg and mix with your hands.

It should stick together somewhat.

If not, add more egg.

Dry each fish filet and season with salt and pepper.

Divide the filling mixture evenly and place at one end of the filet.

Roll up the filet and place in a casserole lined with lemon slices.

Season the top of the filets with salt, pepper and paprika, and place a tbsp of butter on top, dividing among the three pieces.

Pour the wine around the fish.

Cover with aluminum foil and bake aat 375 degrees for about 15 minutes or until fish flakes easily with a fork.