1/4 c  Chopped onion
1/2 c  Thinly sliced celery
3 tb Butter
2 1/2 c  Bread crumbs
1/2 ts Angostura aromatic bitters
1/8 ts Sage
1/2 c  Chopped walnuts
4 lg Fish fillets
Salt & pepper
Water
CREAMY MUSTARD SAUCE

Cook onion & celery in 2 Tbls. butter about 10 minutes; pour over
bread crumbs. Add 1/4 tsp. salt, Angostura, sage & walnuts; mix
lightly. Season fillets lightly with additional salt & pepper to
taste; spread with stuffing. Roll fillets & fasten with toothpicks.
Place fish in shallow greased pan; pour 2-3 Tbls. water into pan. Dot
with remaining butter. Bake in 375 oven.