1/2 lb. cleaned shrimp, boiled in salted water
butter
1 sm. stalk chopped celery
1 med. onion, chopped
2-3 cloves crushed garlic
2-4 slices bread, broken up
Chopped fresh parsley
Salt & pepper
6-10 fish fillets

Saute celery, onion and garlic in butter. Then add more butter, bread pieces, parsley, salt, pepper and 1/4 pound of shrimp, chopped up. Spread this stuffing on fillets, roll up and secure with toothpicks. Place rolled fillets in pan standing on end.

Melt 1 stick butter and pour half in pan before putting in fillets. Put any extra stuffing on top of fillets, along with the remaining shrimp. Pour rest of butter over top of this. Bake at 350 degrees for 25 to 30 minutes. Top with Blender Hollandaise Sauce when serving.

BLENDER HOLLANDAISE SAUCE:

4 egg yolks
2 tbsp. lemon juice
Dash of red pepper
Dash of salt
1/2 c. melted butter

Combine first 4 ingredients in blender on high speed until mixture is thick and lemon colored. On low speed add butter in a slow and steady stream. Turn back to high until thick. This keeps in refrigerator very well if any is left.