Recipe: Fish Rolls with Shrimp-Wine Sauce (1970's)

FISH ROLLS WITH SHRIMP-WINE SAUCE

2 pounds flounder, sole or other thin fish (8 fillets), fresh or frozen, thawed
1 1/4 teaspoons salt, divided use
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons butter or margarine
1 (4 ounce) can mushroom stems and pieces, drained
1 (4-ounce) can small shrimp, rinsed and drained, divided use
1/2 cup dry white wine, divided use
FOR THE SAUCE:
1/2 cup milk
2 tablespoons flour
1 egg, beaten
Hot buttered green beans, or peas (optional, for serving)

TO PREPARE THE FISH:
Sprinkle fish evenly with 1 teaspoon salt; set aside.

Cook celery and onion in butter until onion is tender, not brown. Add mushrooms and half of shrimp.

Spoon an equal amount of the shrimp mixture onto each fillet and roll up. Secure with wooden picks or small skewers. Arrange in 10-inch skillet. Add 1/4 cup wine; cover and simmer about 25 minutes or until fish flakes easily when tested with fork. Carefully remove rolls from skillet and place on serving platter; keep warm.

TO MAKE THE SAUCE:
Blend milk, flour and remaining 1/4 teaspoon salt. Stir into liquid in skillet. Cook, stirring constantly, until thickened. Stir in remaining 1/4 cup wine. Add small amount of hot mixture to beaten egg, stirring constantly, and stir it into remaining hot mixture. Cook, stirring constantly, about 1 minute. Add remaining shrimp.

Serve sauce over the fish rolls. Serve with hot buttered beans or peas if desired.

Makes 8 servings
Source: Newspaper recipe clipping: Camille J. Stagg, Chicago Sun-Times, Good Food Pull-Out Section, August 2, 1974