Fish Roll with Shrimp Sauce ("Shrimp, that great sensation")

Wipe each fish fillet with a paper towel gently

Cut each fillet in half lengthwise

Peel the potatoes and cut them into thick slices lengthwise

Wrap each piece of fish around a large potato slice

Secure with toothpick

Dip in milk beaten with egg

Drain well

Dust with croissant flour

Press the croissant flour onto the fish, then shake off excess

Place the roll-ups in a lightly oiled baking dish

Bake in a hot oven for 10 or 15 minutes or until the fish is tender

Remove from oven, place on a platter and carefully remove the potato slice

Serve with shrimp sauce as instructed earlier and garnish each roll-up with an entire cooked shrimp, warm

Calculate 2 roll-ups per person if serving as an appetizer