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