Roulades of flounder stuffed
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Unsalted butter |
| 6 | ounces | Fresh shiitake mushrooms, stems discarded, or fresh white cultivated mushrooms, finely chopped |
| 2 | pounds | 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 | 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.
Yield: 4 servings
NOTES : W/ SPINACH, MUSHROOMS & ROASTED RED PEPPER Recipe by: Cooking Live Show #CL8831
Posted to MC-Recipe Digest V1 #504 by Angele Freeman <jfreeman@...> on Mar 8, 1997.