3 crappies (1/2 to 1 lb. each)
1 lb. shrimp
 
Poaching Stock:
Shrimp shells
1/2 cup finely diced onion 
1/4 cup finely diced carrot 
1/4 cup finely diced celery 
3 sprigs fresh thyme
4 parsley stems
6 peppercorns
1 bay leaf Water
6 oz. dry white vermouth 

Mousseline:
1 egg white
1/4 tsp. salt
White pepper, to taste
6 oz. heavy cream
1 T. chopped parsley  

Sauce:
2 oz. butter
1/4 cup flour, sifted
1 1/2 cups milk
1 T. Parmesan cheese, grated
1/4 cup Swiss cheese, grated
1/4 tsp. salt
White pepper, to taste

Fillet crappies, trim and cut each fillet in half lengthwise along median line; wrap and refrigerate.   Peel and devein shrimp. Place shells into saucepan with onion, carrot, celery, thyme, parsley stems, peppercorns and bay leaf. Add enough cold water to cover completely. Simmer 30 minutes.  

Mousseline: Set aside 2 to 3 shrimp per person. Place remaining shrimp in food processor. Pulse to a coarse paste. Add egg white, salt, white pepper and cream. Pulse to smooth. Remove from processor and fold in chopped parsley. Lay fillets between 2 sheets plastic wrap with skin side down. Pound fillets with meat mallet until even thickness. Spread thin layer of shrimp mousseline over each fillet and roll from tail end to head end. Place rolls in baking dish. Preheat oven to 350°F.   Strain stock through cheesecloth over bowl or saucepan. Add vermouth to stock then pour into pan with rolls. Cook in oven until almost cooked through. Add shrimp previously set aside about halfway through cooking time, approximately 5 to 15 minutes.  

Sauce:  Melt butter on low heat in  saucepan. Blend in flour, stir until there are no lumps. Add milk while stirring and increase heat; do not boil. When sauce thickens, add Parmesan and Swiss cheese, stirring to prevent cheese from settling on bottom of pan. When cheese has melted and blended, add salt and white pepper to taste. If sauce is too thick add some poaching liquid, heated heavy cream or milk to thin. Strain through cheesecloth.   To serve, ladle shallow spoonful of sauce onto plate and place 2 to 3 rolls, standing on end, with shrimp into sauce.

Henry L. Tardiff
Bennington, New Hampshire

From— The Water’s Bounty: Member Fish Recipes