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

1. 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. 2

   Transfer the mushrooms to a bowl and allow to cool.

3. 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. 4

   Transfer the spinach to a small colander to drain and cool.

5. 5

   Arrange the fillets, skinned sides up on a work surface and season them with salt and pepper.

6. 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. 7

   Beginning with the narrow (tail) end of each fillet, roll up the fillets jelly-roll fashion to enclose the filling.

8. 8

   Cut each rolled fillet crosswise into thirds and secure each slice with a wooden toothpick.

9. 9

   Arrange the roulades cut sides up in a buttered deep skillet just large enough to hold them in one layer.

10. 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. 11

    Transfer the roulades to a paper towel-lined plate to drain.

12. 12

    In a bowl whisk together the vinegars, mustard, the shallot, and salt and pepper.

13. 13

    Gradually whisk in the oils, in a stream, until dressing emulsifies.

14. 14

    Add the fresh herbs.

15. 15

    Transfer the vinaigrette to a saucepan and gently heat, swirling the pan, until just warm.

16. 16

    Arrange the roulades on 4 dinner plates and spoon the warmed vinaigrette around the roulades.

* Per serving · 4 servings · Values may vary.