FILLET MOSAIC WITH RED PEPPER SAUCE
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4 servings
1 1/2 lb thin sole fillets
1/2 lb thin salmon fillets
12 ea lge spinach leaves; rinsed
2 c fish or chicken stock
1 ea shallot; minced
1/2 c dry white wine
2 ea large red peppers *
1 T apple jelly
1 T lemon juice
1 x Salt, pepper
*Note: Red bell peppers should be roasted, peeled and pureed.
Cut sole into 24 (1/2-inch-wide) strips, about 5 inches long. Cut
salmon fillets into 12 (1/2-inch-wide) strips 5 inches long. Trim
stems from spinach leaves. Blanch spinach in hot water about 3
seconds to soften. Drain. Roll lengthwise as thinly as possible. To
prepare each serving, place 6 sole strips lengthwise side by side.
Tightly weave a spinach strip among sole strips at top. Below weave
salmon strip. Now weave in another spinach strip. Continue to
alternately weave salmon and spinach strips. You will need 3 salmon
strips and 3 spinach strips for each sole mosaic. Continue to weave
remaining 3 portions. Set aside. Place stock and shallot in skillet
large enough to hold fish squares. Bring to boil, then reduce heat.
Using wide slotted spatula, lower fish squares into hot broth. Cover
and simmer over very low heat 5 minutes. Carefully remove. Keep warm.
If your skillet is not large enough to hold all of fish, cook them in
batches. Skim any white residue from remaining broth in skillet. Add
wine to broth and simmer over high heat until broth is reduced by
half. Stir in red pepper puree, apple jelly and lemon juice and
season to taste with salt and pepper. Strain sauce, then nap bottom
of serving platter or individual plates with some of sauce and cover
with sole squares. (C) 1992 The Los Angeles Times
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