1 1/2 tbsp. oil
2 med. onions, diced
1/2 c. chopped celery
1/2 c. chopped carrots
7 sprigs parsley
2 cloves garlic, mashed
1 1/2 tsp. salt
1/2 tsp. ground pepper
3 pkg. frozen fish (white, perch, cod, turbot or flounder)
1 1/2 c. dry white wine
2 tbsp. dry mustard
2 tbsp. chopped parsley
Paprika

Preheat oven to 350 degrees. Saute onion, celery, carrot, parsley, garlic, salt and pepper until tender. Spread this into 9 to 10 inch baking pan or dish. Roll each piece of fish and place on top of vegetable mixture. Secure if necessary with toothpick. Add wine. Simmer for 5 minutes on medium heat. Cover and put in oven at 350 degrees for about 20 minutes.

Remove from oven and turn oven off. Carefully lift out fish rolls and arrange on platter. Force vegetables and liquid through sieve (or mix in high speed blender until smooth). Return liquid to saucepan and bring to a boil. Add mustard; mix and pour over fish just before serving. Sprinkle with parsley and paprika.