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
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|Serving Size: 1 Serving (3869g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 7129
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