Review of last recipe (photo above) - Delicious!  Although they look abit pasty here, the skin was golden and the sauce so yummy!

TODAY'S RECIPE - FLOUNDER AND SALMON ROULADE

Serves 8

1 lb salmon steak
4 flounder or sole fillets (about 8 oz each)
2 tsp lemon juice
1/4 tsp pepper
1/2 cup water
1/2 cup dry white wine
2 shallots, thinly sliced
1/2 tsp salt
1 tsp leaf  tarragon
lobster or crab sauce (recipe follows)

Skin and bone salmon and halve crosswise.  Cut each half into 4 strips

Halve each flounder fillet lengthwise and sprinkle with lemon juice and pepper.  Place a strip of salmon on each fillet.  Rollup and secure with wooden picks.

Combine water, wine, shallots and salt in a large skillet.  Tie tarragon in a small piece of cheesecloth and drop into the skillet.  Stand fish rolls in skillet.

Heat to boiling, then lower heat.  Cover and simmer for 5 minutes or just until fish loses its translucency and becomes white and feels firm.  Remove rolls to a warm platter.  Cook pan liquid rapidly until reduced to 1/2 cup and reserve.

Prepare lobster or crab sauce, spoon over fish and garnish with fresh dill.

Lobster or Crab Sauce:  Cook 1 1/2 cups heavy cream rapidly in a large saucepan until reduced to 1 cup.  Add reserved fish liquid, 1/4 tsp salt, 1/8 tsp paprika and 6 oz. lobster or crab.  Heat, stirring until hot.