Wash and drain flounder. Heat 1/4 cup oil in skillet, add carrots, celery, and onion; Saute 10 minutes
2.
Heat 1/4 cup oil in small pan, saute 1 thin sliced onion until transparent. Drain oil, add to other skillet,reserve onion
3.
Add mushroom to skillet, saute another 10 minutes tossing vegetables with wooden spoon
4.
Drain oil from skillet, remove vegetables, add raisins and saute for a few minutes, return skillet to heat and add white wine and butter. When butter is melted return vegetables to skillet, add bread and 4 small fillets. Cook until fish is just tender.
5.
Put vegetable mixture in processor, chop, not too fine
6.
Add salt, pepper, egg yolk, and cheese mixture
7.
Put mush in each fillet and roll. Place on pan. Pour butter and onion ring over, sprinkle paprika.
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