How To make Fillet Mosaic with Red Pepper Sauce
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 T Apple jelly
1 T 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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Oven: 150 degrees Celsius
Ingredients for the baked celeriac:
500 grams of flour
500 grams of coarse salt
300 grams of water
1 celeriac
Ingredients for the celeriac broth:
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2 onions
7 bay leaves
10 grams of coriander seeds
250 grams of dark rum
Xantana, salt & tarragon vinegar
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