FLOUNDER:

2 lb. fresh flounder
1/4 c. chopped onion
2 c. salad shrimp
2 tbsp. parsley
1/2 tsp. salt
1 (3 oz.) can chopped mushrooms
1/4 c. butter
1/4 c. bread crumbs
Dash of pepper

CREAM SAUCE:

3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
Milk
1/3 c. white wine
1 c. shredded Swiss cheese
Paprika

Drain mushrooms reserving liquid. In skillet cook onion in 1/4 cup butter, about 3 minutes. Stir mushrooms into skillet with shrimp and bread crumbs, parsley, 1/2 teaspoon salt and the pepper. Spread filling on fillets and roll, tucking fish under seam side down into a baking dish.

In saucepan, melt 3 tablespoons butter. Stir in flour and 1/4 teaspoon salt. Mix with wire whisk to avoid clumping. Add enough milk to mushroom liquid to make 1 1/2 cups total liquid. Add liquid mixture with wine to saucepan. Cook and stir until sauce is thickened and bubbly. Pour sauce over fillets. Bake uncovered in 400 degree oven about 30 minutes or until fish is flaky. Sprinkle with Swiss cheese and paprika. Bake 5 minutes until cheese is melted.