| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 6 |
oz |
Fresh shiitake mushrooms, stems discarded, or fresh white cultivated mushrooms, finely chopped |
| 2 |
lb |
Fresh spinach, stemmed and washed thoroughly |
| 4 |
|
7 ounce flounder or sole fillets, the thicker end of each flattened slightly between wax paper |
| 2 |
|
Whole or four halves roasted red pepper, freshly roasted or from a jar |
|
|
Salt and pepper |
| 2 |
c |
Chicken stock, heated |
| 1 |
c |
White wine |
| 1 |
c |
Hot water |
| 1/4 |
c |
Sherry vinegar |
| 1/4 |
c |
Red wine vinegar |
| 2 |
ts |
Dijon-style mustard |
| 2 |
ts |
Minced shallot |
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Minced fresh herbs (chives, tarragon, parsley and/or chervil) |
INSTRUCTIONS
In a large skillet melt 2 tablespoons of the butter and cook the mushrooms,
seasoned with salt and pepper, over moderate heat, stirring, until the
liquid evaporates. Transfer the mushrooms to a bowl and allow to cool. Melt
another 2 tablespoons of butter in the same skillet and cook the spinach
with salt and pepper, over moderately high heat, stirring, until wilted.
Transfer the spinach to a small colander to drain and cool.
Arrange the fillets, skinned sides up on a work surface and season them
with salt and pepper. Cover each fillet with 1/4 of the cooked spinach,
arrange a half roasted red pepper on each fillet and divide the mushrooms
among the fillets. Beginning with the narrow (tail) end of each fillet,
roll up the fillets jelly-roll fashion to enclose the filling. Cut each
rolled fillet crosswise into thirds and secure each slice with a wooden
toothpick.
Arrange the roulades cut sides up in a buttered deep skillet just large
enough to hold them in one layer. Add the stock, wine and water to the
skillet and poach the roulades, covered, at a bare simmer for 5 to 6
minutes, or until they just begin to flake when tested with a fork.
Transfer the roulades to a paper towel-lined plate to drain.
In a bowl whisk together the vinegars, mustard, the shallot, and salt and
pepper. Gradually whisk in the oils, in a stream, until dressing
emulsifies. Add the fresh herbs. Transfer the vinaigrette to a saucepan and
gently heat, swirling the pan, until just warm.
Arrange the roulades on 4 dinner plates and spoon the warmed vinaigrette
around the roulades.
Yield: 4 servings
NOTES : W/ SPINACH, MUSHROOMS & ROASTED RED PEPPER Recipe by: Cooking Live
Show #CL8831
Posted to MC-Recipe Digest V1 #504 by Angele Freeman <jfreeman@netusa1.net>
on Mar 8, 1997.
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