Roulades Of Flounder With Spinach, Mushrooms And Red Pepper

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
6 oz	170g	Fresh shiitake mushrooms - stems discarded,
		Finely chopped
		(or use fresh white cultivated mushrooms)
2 lbs	908g / 32oz	Fresh spinach - stemmed, washed
4		Flounder or sole fillets - (7 oz ea) - thicker end of each
		Flattened slightly between wax paper
2		(or four halves) Roasted red pepper - freshly roasted
		Or from a jar
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Chicken stock - heated
1 cup	237ml	White wine
1 cup	237ml	Hot water
1/4 cup	59ml	Sherry vinegar
1/4 cup	59ml	Red wine vinegar
2 teaspoons	10ml	Dijon-style mustard
2 teaspoons	10ml	Minced shallot
1/2 cup	118ml	Vegetable oil
1/2 cup	118ml	Olive oil
3 tablespoons	45ml	Minced fresh herbs
		(chives, tarragon, parsley and/or chervil)

Recipe 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.

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

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