| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Cklive03 | 4 | Servings | |
INGREDIENTS
| 4 | T | Unsalted butter |
| 6 | oz | Fresh shiitake mushrooms |
| stems discarded | ||
| Finely chopped | ||
| or use fresh white | ||
| cultivated mushrooms | ||
| 2 | lb | Fresh spinach, stemmed |
| washed | ||
| 4 | Flounder or sole fillets – | |
| 7 oz ea thicker end of | ||
| each | ||
| Flattened slightly between | ||
| wax paper | ||
| 2 | Whole, or four halves | |
| Roasted red pepper | ||
| freshly | ||
| roasted | ||
| Or from a jar | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 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. This recipe yields 4 servings. Comments: The original recipe title as listed is "Roulades Of Flounder Stuffed With Spinach, Mushrooms And Roasted Red Pepper". Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8831 broadcast 02-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-02-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1459
Calories From Fat: 628
Total Fat: 71.3g
Cholesterol: 34.1mg
Sodium: 1023.4mg
Potassium: 1747.6mg
Carbohydrates: 170.8g
Fiber: 18.1g
Sugar: 5g
Protein: 32.9g