Recipe - Roulades Of Flounder Stuffed

4 tablespoon Unsalted butter
6 ounce Fresh shiitake mushrooms,
stems discarded, or fresh
white cultivated mushrooms,
finely chopped
2 pound 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 cup Chicken stock, heated
1 cup White wine
1 cup Hot water
One fourth cup Sherry vinegar
One fourth cup Red wine vinegar
2 teaspoon Dijonstyle mustard
2 teaspoon Minced shallot
One half cup Vegetable oil
One half cup Olive oil
3 tablespoon Minced fresh herbs (chives,
tarragon, parsley and/or
chervil)

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 One fourth 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 jellyroll 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 towellined 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 MCRecipe Digest V1 #504 by Angele Freeman jfreeman@netusa1.net
on Mar 8, 1997.