Rolled Fish Fillets - Filetruller

Serves 4

Wipe the fish with a damp cloth and dry between paper towels. Cut the fillets into narrow strips about 8 to 10 inches long nad about 2 inches wide. Roll up the strips, starting at the narrower end. Fasten with a toothpick.

In a saucepan, bring the water and salt to the boiling point. After the water boils, reduce the heat somewhat. Put the fish rolls into the pan and let simmer about 8 minutes. Remove, drain and chill. When ready to serve, cover the rolls with either of the following sauces and serve on a platter, garnished with chopped green pepper and sprigs of parsley.

MAYONNAISE SAUCE

Mix ingredients and chill. Spread over rolled fish fillets.

WINE SAUCE

Melt the butter. Stir in the flour and blend. Add the cream and the wine a little at a time, stirring after each addition. Cook until smooth and creamy. Add the salt, pepper and lemon juice. Mix well. Serve warm over the chilled fillet rolls, or cold, if you prefer.