Recipe courtesy of Gourmet Magazine

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

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  • Total: 1 hr 5 min
  • Prep: 40 min
  • Cook: 25 min
  • Yield: 4 servings
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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. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Arrange the roulades on 4 dinner plates and spoon the warmed vinaigrette around the roulades.