| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | California | Cklive15 | 1 | servings |
INGREDIENTS
| 1/2 | sm | Leek; (white and pale |
| ; green parts only) | ||
| A 3inch piece carrot | ||
| A 3inch piece celery rib | ||
| 3 | md | Garlic cloves |
| 7 | c | Cold water |
| 1 | c | Plus 2 tablespoons redwine vinegar |
| 1 | Fresh thyme sprig | |
| 2 | Bay leaves; (not the stronger | |
| ; California variety) | ||
| 1 1/2 | ts | White peppercorns |
| 1 | ts | Fine sea salt |
| 4 | Fish fillets of sole or any other white; 3/8-inch thick, | |
| ; fleshed fish, trimmed to about 6 | ||
| ; inches in length | ||
| 4 | Salmon strips; 1 by 6 inches | |
| 3 | tb | Unsalted butter or oil; at room temperature |
| 1 | ts | Salt |
| 1/4 | ts | White pepper |
| 1 | tb | Finely chopped parsley |
INSTRUCTIONS
CURT BUILLON Make court bouillon: Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months. Makes about 2 quarts. Rinse fillets under cold water then pat dry. Lay salmon strips on top of sole fillets. Coat lightly with 2 tablespoons of the butter on one side. Sprinkle on the same side with 1 teaspoon salt and 1/4 teaspoon white pepper, then add the parsley. Starting at the narrow tapered end, roll up each fillet loosely and secure the ends with 1 or 2 toothpicks. This may be prepared in advance, covered with plastic wrap and refrigerated up to 4 hours. Bring court bouillon to a simmer. Place fish in simmering court bouillon for 5 to 8 minutes, or pour boiling Court Bouillon over fish and let stand 10 to 12 minutes. Transfer fish rolls one at a time with a small metal spatula to plates. Let rest 1 to 2 minutes, then remove the liquid that accumulates. Yield: 4 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW # CL9282 Converted by MM_Buster v2.0l.
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