Flounder With Fiddleheads and Carrots Wrapped in Lettuce Leaves

• 2 flounder fillets, cut in half lengthwise
• Salt and freshly ground pepper to taste
• 2 carrots, peeled and cut into fine julienne and steamed
• 1 cup trimmed and cleaned fiddleheads, steamed
• 4 large lettuce leaves, blanched
• 4 scallion stems, blanched

1. Season the flounder fillets with salt and pepper.
2. Make a layer of carrots and then a layer of fiddleheads down the length of each strip of flounder.
3. Tightly roll up each strip.
4. Wrap each flounder roll in a lettuce leaf to make a neat package and tie with a scallion stem.
5. Steam for 10 minutes.
6. Slice the packages in half and divide among 4 plates.
7. Serve immediately.

flounder, salt, carrots, lettuce leaves, scallion stems

Taken from cooking.nytimes.com/recipes/4616 (may not work)