Flounder Roll-ups With Shiitake Sauce

When it comes to elders, they are referred to by three different names. These are not three different offices, but one office with three interchangeable names that indicates their position or role. Elder – speaks to a man’s spiritual maturity. Shepherd or Pastor – speaks to man’s role in caring for the church. Overseer or Bishop – speaks to a man’s role in managing the church. A good example is Acts 20:28: “Be on guard for yourselves and for all the flock, among which the Holy Spirit has made you overseers, to shepherd the church of God which He purchased with His own blood.” The same could be said of 1 Peter 5. Verse 1 – “I exhort the elders.” Verse 2 – “Shepherd the flock.” Verse 2 – “exercising oversight.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish &, Seafood	1	Servings

INGREDIENTS

4		Flounder fillets, 6 ounce
		split in halflengthwise
1		Carrot, thin matchstick
		pieces
1/2	c	Daikon, thin matchstick
		pieces
1		Yellow summer squash, thin
		matchstick pieces
1	t	Light sesame oil
6		Dried shiitake mushrooms
		soaked until soft 6 to
		thinly sliced
2	T	Mirin
		Soy sauce
1	c	Spring or filtered water
2	t	Kuzu, * dissolved in
4	T	Cold water

INSTRUCTIONS

8
Arrowroot or cornstarch may be used instead of kuzu  Split filets and
lay flat on a dry work surface. The key to this  recipe is very fine
julienne vegetable pieces, so that the fish isn't  overpowered by the
stuffing. Lay the split filet on the work surface,  with a short end
closest to you. Place a small amount of each of the  vegetables,
crosswise across the end closest to you. Gently roll the  fish around
the filling and secure it with a toothpick at the end.  Repeat with
balance of filet pieces. Arrange roll-ups in a small  skillet, cut side
up. Arrange any leftover vegetables around the  roll-ups. Add enough
spring water to cover 1/4 of the filet pieces.  Cover and bring to a
boil over medium heat. Reduce heat and simmer  5-7 minutes, until fish
is just opaque. While fish cooks, prepare the  shiitake sauce. Heat oil
in a skillet and saute shiitake with mirin  and a splash of soy sauce
for 3-4 minutes. Add water, bring to a boil  and cover. Reduce heat and
simmer 5-7 minutes until shiitake are  soft. Season lightly with soy
sauce and simmer 2-3 minutes more. Pool  shiitake sauce in individual
serving plates and arrange two roll-ups  in the center, surrounded by
some of the extra julienned veggies.  Serve garnished with fresh lemon
slices.  NOTES : This is a really pretty dish to serve. The delicate,
almost  translucent flesh of the fish is gently rolled around
bright-colored  julienned vegetables and served on a pool of rich,
shiitake sauce. Any  thin, white fish may be substituted.  Recipe by:
Cooking the Whole Foods Way,  Christina Pirello  Posted to EAT-LF
Digest by "Ellen C." <[email protected]> on Sep 10,  1998, converted by
MM_Buster v2.0l.

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