1 1/2 lb. fresh or frozen fish fillets (sole, cod, halibut, or haddock)

Cut fillets with a sharp knife into strips 10 x 1 inch. Roll fillets tightly and fasten with a toothpick. Put fish rolls into a sauce pan with 3 cups water, 1 1/2 teaspoon salt, and a bay leaf.

Bring to a boil. Reduce heat and simmer 6 to 8 minutes or until fish flakes. Carefully remove fish rolls from liquid with a slotted spoon. Drain on absorbent paper. Chill in refrigerator.

When ready to serve, remove toothpicks and arrange fish rolls on a serving platter. Cover with sauce. Garnish with pimento and springs of parsley.

SAUCE:

1 c. mayonnaise
1/4 c. lemon juice
1 tbsp. sugar

Blend together thoroughly. Chill in refrigerator and serve over rolled fish.