INGREDIENTS

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." <ellen@elekta.com> on Sep 10,  1998, converted by
MM_Buster v2.0l.

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