1 1/2 kilo white fish fillet (2 in x 4 in) 1/4 thick
salt, pepper, vetsin to taste
carrot strips 2 inch length
fresh oyster mushrooms, cut into strips
leeks or onions, cut into 2 inch length
1 cup water chestnut, chopped
1 cup scallops, chopped
2 tbsp. flour
1 tsp. sesame oil
green onion cursl
carrot rosettes

WHITE SAUCE:
2 cups soup stock
1 cup evap. milk
1/2 cup cream of mushroom powder
1 small can Nestle Cream
salt, pepper, vetsin to taste

Season fish fillet with salt, pepper and vetsin. Mix water chestnut, scallops, flour and sesame oil. Season to taste. Fill each slice of fish with scallop mixture and place strips of carrots, mushroom and onions. Roll and stick with toothpick. Arrange in Pyrex dish and cover with tinfoil. Steam for 15-20 minutes or until done.

Remove from steamer and remove soup stock. Use soup stock for whitesauce. Pour whitesauce on top of fish rolls. Bake until bubbly. When ready to serve, garnish with green onion curls and carrot rosettes.

White sauce:
Disslove mushroom powder in soup stock. Add evap milk. Cook in a double boiler until thick. Season to taste.