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Name: Roulades of Flounder Stuffed
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 lb Fresh spinach stemmed and; 1 c White wine; 2 ts shallot Minced; 1/4 c Red wine vinegar; 3 tb fresh herbs Minced; 4 tb Unsalted butter; 6 oz Fresh shiitake mushrooms; 2 c Chicken stock heated; 1 c Hot water; 4 7-oz fillets flounder or sole; 2 roasted ?; 2 ts Dijon-style mustard; 1/2 c Vegetable oil; Salt and pepper; 1/4 c Sherry vinegar; 1/2 c olive oil

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INGREDIENTS

2 lb Fresh spinach ; stemmed and
1 c White wine
2 ts shallot ; Minced
1/4 c Red wine vinegar
3 tb fresh herbs ; Minced
4 tb Unsalted butter
6 oz Fresh shiitake mushrooms
2 c Chicken stock ; heated
1 c Hot water
4 7-oz fillets flounder ; or sole
2 roasted ?
2 ts Dijon-style mustard
1/2 c Vegetable oil
Salt and pepper
1/4 c Sherry vinegar
1/2 c olive oil

Servings

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. 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 on Mar 8, 1997.

NOTES

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Roulades of Flounder Stuffed

2 lb Fresh spinach stemmed and
1 c White wine
2 ts shallot Minced
1/4 c Red wine vinegar
3 tb fresh herbs Minced
4 tb Unsalted butter
6 oz Fresh shiitake mushrooms
2 c Chicken stock heated
1 c Hot water
4 7-oz fillets flounder or sole
2 roasted ?
2 ts Dijon-style mustard
1/2 c Vegetable oil
 Salt and pepper
1/4 c Sherry vinegar
1/2 c olive oil

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.    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@netusa1.net>  on Mar 8, 1997.

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Nutrition

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Serving Size: 1 Serving (3869g)
Recipe Makes: 1

Calories: 7129
Calories from Fat: 6096 (86%)

Amt Per Serving		% DV

	Total Fat 677.3g	903 %
	Saturated Fat 365.1g	1825 %
	Monounsaturated Fat 216.7g
	Polyunsanturated Fat 50.3g
Cholesterol 1870.6mg		576 %
Sodium 3088.8mg		107 %
Potassium 9184.7mg		242 %
Total Carbohydrate 70.8g		21 %
	Dietary Fiber 20.2g	81 %
	Sugars, other 50.6g
Protein 204.4g		292 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7129

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