Recipe - Roulades Of Flounder With Spinach Mushrooms And Red Pepper

1 Side of salmon; skinless and
; pinboned
6 tablespoon Shiso leaves; chiffonade
2 tablespoon Minced orange peel
Salt and pepper
2 tablespoon Ancho powder
1 cup Vegetable oil
2 tablespoon Butter

Beginning at the head end of the side of salmon, cut the side lengthwise
into 6 equal strips. Season each strip with salt and pepper, then sprinkle
with orange peel and shiso chiffonade. Start at the thicker end of the
strip and roll into a pin wheel, securing with a toothpick. Repeat with
remaining strips.

Heat large skillet, add vegetable oil, bring to smoke point. Season
roulades with salt and pepper and ancho powder. Add roulades to pan, sear
one minute, add butter, and continue to cook 3 minutes. Turn roulade and
continue 3 minutes on the second side, remove from pan.

Yield: 6