6 lg. or 12 sm. fish fillets
Salt & pepper to taste
1 bay leaf
1 onion
2 peppercorns
White wine

Season fillets with salt and pepper. Roll up and place in a casserole with bay leaf, onion and peppercorns. Cover fish halfway with wine. Poach for 15 minutes. Strain off liquid and reserve for sauce.

SAUCE:

2 tbsp. butter for each cup poaching liquid
1 tbsp. flour
2 tbsp. capers (opt.)
3 tbsp. parsley
1/2 lb. sm. shrimp, cooked
1/4 c. chopped dill

Melt butter and add flour. Cook and stir a few minutes. Add reserved poaching liquid, stirring slowly using a whisk or fork. When thickened, add remaining ingredients, pour over fish and bake at 350 degrees until fish is cooked. Serves 6.

NOTE: This dish can be prepared in advance, poaching the fish and making the sauce. Keep them separate and refrigerate until use. Assemble and proceed as above. Allow extra cooking time to compensate for refrigerated ingredients.