| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 4 | T | 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 | t | Dijon-style mustard |
| 2 | t | Minced shallot |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Olive oil |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3560
Calories From Fat: 2459
Total Fat: 279.2g
Cholesterol: 136.5mg
Sodium: 3793.9mg
Potassium: 6509.3mg
Carbohydrates: 203.9g
Fiber: 54.5g
Sugar: 20.5g
Protein: 69.5g