Name: Roulades of Flounder Stuffed
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)

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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