4 orange roughy fillets
1 teaspoon salt
1/2 teaspoon freshly-ground white pepper
2 cups Crab Stuffing; (see below)
1/2 cup white wine
1/4 cup water
=== CRAB STUFFING ===
1 cup crab meat; cleaned
2 tablespoons red pepper; minced
2 tablespoons green onions; minced
2 tablespoons celery; minced
1/4 cup Butter
1 1/2 cups soft white bread cubes
1 tablespoon lemon juice
=== CHARDONNAY CREAM SAUCE ===
1 1/4 cups Chardonnay or other dry white wine
1/3 cup shallots; chopped
3/4 cup whipping cream
Lay fillets flat, more attractive side down, and sprinkle with salt and pepper. Place about 1/3 cup stuffing on each fillet and roll up from widest end; secure with toothpicks. Arrange in a buttered shallow casserole, add wine and water, cover loosely, and bake 20 minutes in a preheated 375 degree oven.
Lift rolls to a heated deep platter with a slotted spoon, cover, and keep warm. Strain cooking liquid and reserve.
Stir-fry red pepper, scallions and celery in butter in a skillet over moderate heat 2 to 3 minutes. Add bread cubes and stir-fry until lightly browned. Off heat, add lemon juice and toss lightly to mix.
Boil wine, shallots and juices from fish in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.