INGREDIENTS

INSTRUCTIONS

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.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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