INGREDIENTS

INSTRUCTIONS

SHIITAKE SAUCE
* 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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