| 4 | tb | Unsalted butter |
| 6 | oz | Fresh shiitake mushrooms, stems discarded, or fresh white cultivated mushrooms, finely chopped |
| 2 | lb | 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 | c | Chicken stock, heated |
| 1 | c | White wine |
| 1 | c | Hot water |
| 1/4 | c | Sherry vinegar |
| 1/4 | c | Red wine vinegar |
| 2 | ts | Dijon-style mustard |
| 2 | ts | Minced shallot |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Olive oil |
| 3 | tb | Minced fresh herbs (chives, tarragon, parsley and/or chervil) |
