1 cup cream sauce mixed with 3 egg yolks
4 turbot fillets
1 whole green onion, chopped
1/4 pound mushrooms, chopped
1/2 cup sherry
2 teaspoons Worcestershire sauce
1/4 cup Parmesan cheese
Salt and pepper
Paprika
2 tablespoons melted butter

Pour a layer of cream sauce in a shallow casserole.

Combine onions, mushrooms, and cheese.

Spread evenly in a thin layer over each fillet. Sprinkle with salt and pepper.

Roll each fillet and set into casserole, rolled side down.

Top each roll with 1 tablespoon sherry and 1/2 teaspoon of Worcestershire sauce.

Cover all with remaining cream sauce. Sprinkle with paprika.

Pour melted butter over entire top of casserole.

Bake, uncovered, for 20 minutes in a 400 degree oven.