Flounder With Fiddleheads and Carrots

2 large flounder fillets, cut in half lengthwise
salt and pepper to taste
2 carrots, peeled and julienned, and steamed
1 cup fiddleheads, trimmed and cleaned, and steamed
4 large lettuce leaves, blanched
4 scallion stems, blanched

Season the flounder with salt and pepper. Cut in half lengthwise. Make a
layer of carrots and then a layer of fiddleheads down the length of each
strip of flounder. Roll up each strip.
Wrap each fillet in a lettuce leaf to make a neat package, and tie with a
scallion stem.
Steam for 10 minutes. Slice the packages in half and divide among 4
plates. Serve hot.
Makes 4 servings.


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