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Fillet Mosaic With Red Pepper Sauce

Fillet Mosaic With Red Pepper Sauce recipe image
This International sauce features Thin sole fillets, Thin salmon fillets, Spinach leaves; rinsed, Fish or chicken stock, Shallot; minced. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 517.1
Dietary: Gluten-free
Description
This International sauce features Thin sole fillets, Thin salmon fillets, Spinach leaves; rinsed, Fish or chicken stock, Shallot; minced. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 pound Thin sole fillets
  • 1/2 pound Thin salmon fillets
  • 12 Lge Spinach leaves; rinsed
  • 2 cup Fish or chicken stock
  • 1 Shallot; minced
  • 1/2 cup Dry white wine
  • 2 Large Red peppers *
  • 1 tablespoon Apple jelly
  • 1 tablespoon Lemon juice
Directions
  1. 1
    Salt, pepper *Note: Red bell peppers should be roasted, peeled and pureed.
  2. 2
    Cut sole into 24 (1/2-inch-wide) strips, about 5 inches long.
  3. 3
    Cut salmon fillets into 12 (1/2-inch-wide) strips 5 inches long.
  4. 4
    Trim stems from spinach leaves.
  5. 5
    Blanch spinach in hot water about 3 seconds to soften.
  6. 6
    Drain.
  7. 7
    Roll lengthwise as thinly as possible.
  8. 8
    To prepare each serving, place 6 sole strips lengthwise side by side.
  9. 9
    Tightly weave a spinach strip among sole strips at top.
  10. 10
    Below weave salmon strip.
  11. 11
    Now weave in another spinach strip.
  12. 12
    Continue to alternately weave salmon and spinach strips.
  13. 13
    You will need 3 salmon strips and 3 spinach strips for each sole mosaic.
  14. 14
    Continue to weave remaining 3 portions.
  15. 15
    Set aside.
  16. 16
    Place stock and shallot in skillet large enough to hold fish squares.
  17. 17
    Bring to boil, then reduce heat.
  18. 18
    Using wide slotted spatula, lower fish squares into hot broth.
  19. 19
    Cover and simmer over very low heat 5 minutes.
  20. 20
    Carefully remove.
  21. 21
    Keep warm.
  22. 22
    If your skillet is not large enough to hold all of fish, cook them in batches.
  23. 23
    Skim any white residue from remaining broth in skillet.
  24. 24
    Add wine to broth and simmer over high heat until broth is reduced by half.
  25. 25
    Stir in red pepper puree, apple jelly and lemon juice and season to taste with salt and pepper.
  26. 26
    Strain sauce, then nap bottom of serving platter or individual plates with some of sauce and
  27. 27
    cover with sole squares

Nutrition Facts

Servings 4

Amount Per Serving
Calories 517.1kcal
% Daily Value *
Total Fat 23.1g36%
Saturated Fat 5.7g29%
Cholesterol 138.0mg46%
Sodium 371.5mg16%
Total Carbohydrate 16.2g6%
Dietary Fiber 7.2g29%
Sugars 5.1g
Protein 52.7g106%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: apple, boiling, chicken, dry, fillet, fillets, fish, international, jelly, juice, leaves, lemon, minced, mosaic, pepper, peppers, red, rinsed, roasting, salmon
Read it online: https://www.chefs-mate.com/recipe/fillet-mosaic-with-red-pepper-sauce/