| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Cklive03 | 4 | servings | |
INGREDIENTS
| 4 | tb | 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 | 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. 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 - [email protected] ~or- [email protected] 09-02-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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