Roulades of Flounder Stuffed with Spinach, Mushrooms and Roasted Red Pepper

• 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
• 1/4 cup Sherry vinegar
• 1/4 cup red wine vinegar
• 2 teaspoons Dijon-style mustard
• 2 teaspoons minced shallot
• 1/2 cup vegetable oil
• 1/2 cup olive oil
• 3 tablespoons minced fresh herbs (chives, tarragon, parsley and/or chervil)

1. 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.
2. Transfer the mushrooms to a bowl and allow to cool.
3. 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.
4. Transfer the spinach to a small colander to drain and cool.
5. Arrange the fillets, skinned sides up on a work surface and season them with salt and pepper.
6. 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.
7. Beginning with the narrow (tail) end of each fillet, roll up the fillets jelly-roll fashion to enclose the filling.
8. Cut each rolled fillet crosswise into thirds and secure each slice with a wooden toothpick.
9. Arrange the roulades cut sides up in a buttered deep skillet just large enough to hold them in one layer.
10. 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.
11. Transfer the roulades to a paper towel-lined plate to drain.
12. In a bowl whisk together the vinegars, mustard, the shallot, and salt and pepper.
13. Gradually whisk in the oils, in a stream, until dressing emulsifies.
14. Add the fresh herbs.
15. Transfer the vinaigrette to a saucepan and gently heat, swirling the pan, until just warm.
16. Arrange the roulades on 4 dinner plates and spoon the warmed vinaigrette around the roulades.

unsalted butter, shiitake mushrooms, fresh spinach, flounder, red pepper, salt, chicken stock, white wine, water, sherry vinegar, red wine vinegar, mustard, shallot, vegetable oil, olive oil, fresh herbs

Taken from www.foodnetwork.com/recipes/roulades-of-flounder-stuffed-with-spinach-mushrooms-and-roasted-red-pepper.html (may not work)