Roulades of flounder with spinach, mushrooms and red pepper

4 servings

Ingredients

Quantity Ingredient
4 tablespoons Unsalted butter
6 ounces Fresh shiitake mushrooms; stems discarded,
Finely chopped
(or use fresh white cultivated mushrooms)
2 pounds 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 cups Chicken stock; heated
1 cup White wine
1 cup Hot water
¼ cup Sherry vinegar
¼ cup Red wine vinegar
2 teaspoons Dijon-style mustard
2 teaspoons Minced shallot
½ cup Vegetable oil
½ cup Olive oil
3 tablespoons Minced fresh herbs
(chives; tarragon, parsley and/or chervil)

Directions

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 ¼ 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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

09-02-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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