1/4 c. onion, finely chopped
5 tbsp. butter
1/4 lb. mushrooms, sliced or 4 oz. can sliced mushrooms, drained
3/4 lb. med. shrimp, peeled
1/2 c. fine bread crumbs
2 tbsp. finely chopped parsley
Salt and pepper
6 flounder or sole fillets, about 1 1/2 lb.
1 tbsp. lemon juice
2 tbsp. flour
1/2 c. dry white wine or vermouth
1/2 c. light cream
Paprika

Cook onion in 3 tablespoon butter until translucent. Stir in mushrooms and shrimp and cook, stirring until shrimp begins to turn pink. Add bread crumbs, parsley, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Put a tablespoon of this stuffing at one end of each fillet and roll it up, reserving 3 tablespoons stuffing. Place fillets seam side down in buttered baking dish; sprinkle with lemon juice.

Preheat oven to 375 degrees. In a saucepan melt 2 tablespoons butter, stir in flour and cook for a minute. Whisk in wine and cream and cook, stirring until smooth and thickened. Stir in remaining stuffing, season with salt and pepper and pour sauce evenly over fillets. Sprinkle with paprika and bake for 20-25 minutes until fish flakes when pricked with a fork. Serve with rice or steamed new potatoes. Serves 6.