| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-02-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”