Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  unsalted butter
  1                cup  bay shrimp
  1                cup  mushroom
     1/4           cup  fresh breadcrumbs
     1/2      teaspoon  dried dill
  2          teaspoons  salt
  6                     lingcod fillet
  1                cup  dry white wine
     1/2           cup  water
  2        tablespoons  cornstarch
     1/2           cup  half and half
  1                     egg

Preparation:

HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME ADD SHRIMP AND MUSHROOMS HEAT AND STIR FOR 5 MINUTES, UNTIL MOISTURE EVAPORATES ADD DILL, BREADCRUMBS, AND 1/2 TEASPOON SALT-MIX WELL REMOVE FROM HEAT, COOL SLIGHTLY SPOON SHRIMP MIXTURE EVENLY ONTO SMALL END OF FISH FILLETS ROLLUP AND SECURE WITH TOOTHPICKS PLACE INTO A SKILLET OR SAUTE PAN, OVER A MODERATE FLAME ADD WINE, WATER, AND REMAINING SALT HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15 MINUTES REMOVE ROLLS TO A SERVING PLATTER WITH A SLOTTED SPOON REMOVE AND DISCARD PICKS, KEEP WARM DISSOLVE CORNSTARCH IN HALF and HALF STIR INTO SAUCE HEAT AND STIR UNTIL SLIGHTLY THICKENED ADD 1 TABLESPOON HEATED SAUCE TO EGG-MIX WELL RAPIDLY EGG BACK INTO SAUCE-MIX WELL HEAT AND STIR UNTIL THICKENED, WITHOUT BOILING LADLE A SMALL AMOUNT OF SAUCE OVER FILLETS SERVE REMAINDER OF SAUCE TO THE SIDE SERVE HOT

Nutritional Information:

192 Calories (kcal); 11g Total Fat; (62% calories from fat); 10g Protein; 6g Carbohydrate; 119mg Cholesterol; 801mg Sodium