Fillet Mosaic With Red Pepper Sauce

* Exported from MasterCook *

FILLET MOSAIC WITH RED PEPPER SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Seafood
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Thin sole fillets
1/2 lb Thin salmon fillets
12 Lge spinach leaves -- rinsed
2 c Fish or chicken stock
1 Shallot -- minced
1/2 c Dry white wine
2 Large red peppers *
1 tb Apple jelly
1 tb Lemon juice
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.



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