Try this Roulades of Flounder with Spinach, Mushrooms And Red Pepper recipe, or contribute your own.
Suggest a better descriptionIn 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. 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-02-1998 Recipe by: Sara Moulton
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Serving Size: 1 Serving (568g) | ||
Recipe Makes: 4 servings | ||
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Calories: 929 | ||
Calories from Fat: 908 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.9g | 135 % | |
Saturated Fat 47g | 235 % | |
Monounsaturated Fat 39.3g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 46.7mg | 2 % | |
Potassium 113.8mg | 3 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.7g | ||
Protein 1.3g | 2 % | |
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. |
Calories per serving: 929
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